Nutmeg 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 through a handful of carefully layered spices and fresh ingredients. Coconut oil gets shimmering hot before mustard seeds pop and crackle, then cumin, dried red chilies, and curry leaves hit the pan in quick succession — building a fragrant base that makes the whole kitchen smell incredible. Tender-crisp green beans soak up all that spiced oil along with a touch of golden turmeric, and a final toss with freshly grated coconut adds a subtle sweetness and texture that ties everything together beautifully. Warm spice blends can be a minefield when you're avoiding certain seasonings, but this recipe keeps things clean and straightforward — every ingredient is listed right in front of you, and there are no pre-mixed spice packets or hidden seasonings to second-guess. The spice profile here leans on mustard seeds, cumin, and chilies, which deliver plenty of depth and heat without any need for the warming spices that often sneak into similar dishes. It's naturally plant-based, comes together in a single skillet, and works just as well as a weeknight side as it does as part of a larger spread.

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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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