Gluten Free Vegan Beans Poriyal
This South Indian stir-fry is a vibrant, aromatic side dish that brings serious flavor through a handful of whole spices and fresh ingredients. Coconut oil carries mustard seeds, cumin, dried red chilies, and curry leaves into a fragrant, sputtering base that smells absolutely incredible the moment it hits the pan. Tender-crisp green beans get coated in that golden, turmeric-kissed spice mixture before being finished with freshly grated coconut for a subtle sweetness and satisfying texture. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label — this dish is simply built that way from the ground up. The technique of uncovering the pan at the end and stir-frying off the moisture is a small step that makes a big difference, giving the beans a dry, lightly caramelized finish rather than a soggy one. It comes together quickly in one skillet and pairs beautifully with rice, dal, or really anything that could use a bright, spiced vegetable alongside it.
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Learn more →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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