Lactose 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 green beans and a handful of pantry spices. Coconut oil forms the base of a sizzling tempering of mustard seeds, cumin, dried red chilies, and curry leaves — that signature pop-and-sputter moment is where all the magic happens. The beans get coated in golden, turmeric-kissed spiced oil, steamed just enough to stay tender-crisp, then finished with freshly grated coconut for a subtle sweetness and satisfying texture. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting needed — it's just clean, plant-based cooking the way it was always meant to be made. The whole dish comes together in one pan, making cleanup as easy as the cooking itself. Serve it alongside rice and dal for a full South Indian spread, or let it shine as a bold, fragrant side to just about anything on your table.

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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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