Paleo Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

5.0

(15)

This South Indian-style stir-fry is a vibrant, aromatic side dish that brings serious flavor through a beautifully simple technique. Green beans get tossed in coconut oil with popping mustard seeds, cumin, dried red chilies, and fresh curry leaves — a classic tempering method that layers heat and fragrance into every bite. Turmeric gives the beans a warm golden hue, while freshly grated coconut stirred in at the end adds a subtle sweetness and satisfying texture that makes the whole dish feel complete. Every single ingredient here is naturally grain-free, legume-free, and built around whole foods, so it slots effortlessly into a paleo way of eating without any substitutions or workarounds. Coconut oil handles the cooking, fresh aromatics do the heavy lifting on flavor, and there's no sauce, starch, or filler in sight. The result is a dish that's clean and intentional, not a compromise version of something else. Serve it alongside grilled meat or fish, or pile it onto a plate with other vegetable dishes for a satisfying, produce-forward 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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