Seed Oil Free Vegan Beans Poriyal
This South Indian stir-fry is a vibrant, aromatic side dish that brings serious flavor through a handful of whole spices and fresh ingredients. Coconut oil does all the heavy lifting here, giving the green beans a beautifully fragrant base without any refined or industrially processed oils in sight. The mustard seeds pop, the curry leaves sputter, and the kitchen smells absolutely incredible before the beans even hit the pan. Turmeric lends that warm golden color while dried red chilies add a gentle heat that keeps every bite interesting. Finishing with freshly grated coconut adds a subtle sweetness and texture that ties the whole dish together in the most satisfying way. It's a clean, whole-food preparation that happens to be completely plant-based, making it an easy win for weeknight dinners or as part of a larger spread.
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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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