Macadamia 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 transforms humble green beans into something genuinely exciting. Mustard seeds pop in hot coconut oil, curry leaves sputter and perfume the pan, and dried red chilies bring a gentle heat that builds with every bite. The turmeric gives the beans a gorgeous golden hue, while freshly grated coconut stirred in at the end adds a subtle sweetness and texture that ties the whole dish together. It's completely plant-based, built entirely from whole, recognizable ingredients — no processed shortcuts, no hidden nut-based fillers to second-guess. The technique is straightforward: bloom your spices, soften the onion and garlic, let the beans steam until just tender, then crank the heat to drive off any moisture and get that satisfying dry, lightly crisped finish. Serve it straight from the pan alongside rice or flatbread, and don't be surprised if it disappears faster than anything else on the 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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