High Fructose Corn Syrup Free Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

High Fructose Corn Syrup Free Vegan Beans Poriyal

This South Indian-style stir-fry is a vibrant, aromatic side dish that transforms humble green beans into something genuinely exciting. Coconut oil carries a bloom of mustard seeds, cumin, dried red chilies, and curry leaves — a classic tempering technique that layers deep, toasty flavor into every bite. Fresh garlic and turmeric round things out, and a finishing toss of freshly grated coconut adds a subtle sweetness and texture that makes the whole dish feel special. Avoiding high fructose corn syrup is surprisingly tricky with packaged sauces, spice blends, and condiments, but this recipe sidesteps all of that entirely. Every single ingredient here is whole and unprocessed — nothing comes from a bottle with a suspicious label. You're working with real coconut, real spices, and fresh vegetables from start to finish, so there's zero guesswork about what's actually in your food. The technique is straightforward: build the spice base, cook the beans until just tender, then crank the heat to drive off any moisture so the beans stay dry and perfectly coated. It's a satisfying weeknight side that pairs beautifully with rice or flatbread, and it's the kind of dish that makes you wonder why you ever reached for a jarred sauce in the first place.

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Ingredients

4 servings

1 lb green beans, trimmed and cut into 1-inch pieces
Birds Eye Steamfresh Cut Green Beans Frozen Vegetables - 10 Oz Birds Eye Steamfresh Whole Green Beans Frozen Vegetables - 10.8 Oz Libbys Green Beans Cut - 14.5 Oz Libbys Green Beans French Style - 14.5 Oz Green Giant Green Beans Half-Sliced French Style - 14.5 Oz
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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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