Gelatin 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 with nothing more than fresh vegetables, whole spices, and a handful of pantry staples. 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, toasty flavor in under a minute. 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. Every single ingredient here is naturally plant-based and free from any animal-derived setting agents, so there's nothing hidden to worry about. The method is straightforward — a quick covered steam to cook the beans through, then a high-heat finish to drive off moisture and concentrate the spices. It's the kind of dish that tastes like it took much longer than it actually did, and it pairs beautifully with rice or flatbread for a satisfying, wholesome meal.

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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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