Gut Friendly Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

5.0

(15)

Green beans rarely get to be the star of the show, but this South Indian-style stir-fry changes that completely. The beans are cooked until just tender with a satisfying bite, then tossed with freshly grated coconut for a dish that feels both light and deeply flavorful. Coconut oil, mustard seeds, cumin, curry leaves, and turmeric form a fragrant base that's as good for your gut as it is for your taste buds — whole spices and plant-based ingredients doing all the heavy lifting. The technique of blooming the mustard seeds until they pop and letting the curry leaves sputter in hot oil is a small step that delivers enormous payoff in aroma and depth. Green beans are a great source of fiber, and paired with anti-inflammatory turmeric and the digestive benefits of cumin and mustard seeds, this dish is genuinely nourishing from the inside out. It comes together in one pan with minimal fuss, making it an easy weeknight side that doesn't compromise on flavor or feel. Serve it immediately so the coconut stays fresh and the beans hold their color and texture.

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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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