Oats Free Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

5.0

(15)

This vibrant South Indian stir-fry is the kind of side dish that makes you rethink how exciting vegetables can be. Fresh green beans get coated in a fragrant spiced coconut oil base, with mustard seeds that pop, cumin, dried red chilies, and curry leaves building layer after layer of bold, aromatic flavor. The finishing touch of freshly grated coconut adds a subtle sweetness and texture that ties everything together beautifully. Because the entire dish is built from whole spices, fresh produce, and coconut oil, there's no need to scrutinize labels or worry about hidden grain-based fillers sneaking into your meal. The technique is straightforward — bloom the spices, soften the aromatics, steam the beans just enough to keep that satisfying bite, then crank the heat to drive off any moisture for a perfectly dry, well-coated finish. It comes together in one skillet and pairs effortlessly with rice, dal, or as part of a larger spread. Simple, plant-based, and genuinely delicious.

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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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