Rice Free Vegan Beans Poriyal
This South Indian stir-fry is a vibrant, aromatic side dish that proves simple vegetables can absolutely steal the show. Fresh green beans get coated in a fragrant base of mustard seeds, cumin, dried red chilies, and curry leaves bloomed in coconut oil — a technique that builds serious depth of flavor in just minutes. The turmeric gives everything a gorgeous golden hue, while the finishing touch of freshly grated coconut adds a subtle sweetness and texture that ties the whole dish together. Every ingredient here is naturally grain-free, so there's no swapping or substituting needed — it just works as written. The method of covering the pan to steam the beans through, then uncovering to drive off moisture, means you get perfectly tender-crisp results without any sogginess. It's the kind of dish that comes together fast on a weeknight but feels special enough to bring to a table full of guests.
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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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