Lupin Free Vegan Beans Poriyal
This South Indian 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 — that sputtering, fragrant moment in the pan is where all the magic happens. The beans cook down until just tender with a satisfying bite, then get tossed with freshly grated coconut for a subtle sweetness that balances the heat beautifully. Every ingredient here is naturally plant-based and free from lupin in any form, so there's no need to scrutinize labels or worry about flour-based fillers sneaking into your spice blend. It's the kind of dish that looks impressive on the table but comes together with straightforward technique and a single skillet. Serve it alongside rice or flatbread for a complete meal, or let it shine as a bold, colorful side that steals the show.
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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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