Pork Free Vegan Beans Poriyal
This South Indian stir-fry is a vibrant, aromatic side dish that brings serious flavor from a short list of honest, plant-based ingredients. Coconut oil carries a base of popping mustard seeds, cumin, dried red chilies, and fresh curry leaves — that sputtering, fragrant moment in the pan is where all the magic happens. The green beans get tossed in that spiced oil with turmeric and a splash of water, steaming until just tender before a final blast of heat drives off any moisture and locks in the coating. Freshly grated coconut stirred in at the end adds a subtle sweetness and texture that makes the whole dish feel complete. Every single ingredient here is naturally free of pork and pork-derived products, so there's nothing to second-guess or swap out. It's the kind of weeknight side that looks and tastes far more impressive than the effort involved, and it pairs beautifully with rice or flatbread.
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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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