Pescatarian Vegan Beans Poriyal
This South Indian-style 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 signature sputtering moment in the pan is where all the magic happens. The beans get coated in golden, turmeric-laced spiced oil, cooked until just tender with a satisfying bite, then finished with freshly grated coconut for a subtle sweetness that ties everything together. Every single ingredient here is plant-based, so this dish works beautifully for pescatarian tables without any substitutions or workarounds needed. It's the kind of recipe that looks and tastes far more complex than the straightforward technique behind it. Serve it alongside rice, dal, or grilled fish for a complete, colorful spread that feels both weeknight-easy and dinner-party-worthy.
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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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