Dairy Free Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

5.0

(15)

This South Indian stir-fry is a vibrant, aromatic side dish that brings serious flavor to the table with nothing more than fresh vegetables and a handful of pantry spices. Green beans get coated in a fragrant base of mustard seeds, cumin, dried red chilies, and curry leaves bloomed in coconut oil — a technique that builds deep, layered flavor in just minutes. The turmeric gives everything a gorgeous golden hue, while the finishing touch of freshly grated coconut adds a subtle sweetness and texture that makes the whole dish feel complete. Because every single ingredient here is naturally plant-based, there's no need to swap anything out or second-guess a label — it's dairy free from the ground up. The method is straightforward: temper the spices, soften the onion and garlic, steam the beans just until tender, then crank the heat to drive off any moisture so the beans stay beautifully dry and well-coated. It's the kind of dish that works alongside rice and dal, or honestly just on its own as a light, satisfying bowl.

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Ingredients

4 servings

1 lb green beans, trimmed and cut into 1-inch pieces
2 tbsp coconut oil
1 tsp black mustard seeds
1 tsp cumin seeds
2 dried red chilies, broken in half
10 fresh curry leaves
1 small yellow onion, finely chopped
2 cloves garlic, minced
½ tsp turmeric
½ tsp salt, or to taste
2 tbsp water
⅓ cup freshly grated coconut

Instructions

1
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the mustard seeds and cook until they begin to pop, about 30 seconds.
2
Add the cumin seeds, dried red chilies, and curry leaves to the pan and cook, stirring, until fragrant, about 30 seconds. Watch closely, as the curry leaves will sputter and the seeds can brown quickly.

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