Red Meat Allergy Friendly Vegan Beans Poriyal
This South Indian stir-fry is a vibrant, aromatic side dish that brings serious flavor through a handful of pantry staples and fresh green beans. Coconut oil carries a bloom of mustard seeds, cumin, dried red chilies, and curry leaves — that sputtering, fragrant moment in the pan is where all the magic happens. The beans get coated in turmeric-spiced oil, steamed just until tender with a slight bite, then finished with a quick high-heat stir-fry so every piece stays dry and beautifully seasoned. A generous handful of freshly grated coconut stirred in at the end adds a subtle sweetness and texture that ties the whole dish together. Since every ingredient here is entirely plant-based, anyone navigating a red meat allergy can dig in without a second thought — no hidden broths, no meat-derived fats, nothing to second-guess. It's the kind of dish that proves simple vegetables and bold spicing are more than enough to make a meal feel complete and satisfying.
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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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