Sesame Free Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

5.0

(15)

This South Indian 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 sputtering, fragrant moment in the pan is where all the magic happens. The beans cook down until just tender with a little bite left, then get tossed with freshly grated coconut for a light, tropical finish that feels both homey and special. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden sesame oil or tahini sneaking into a spice blend — this dish is naturally free of it from start to finish. It's fully plant-based too, so it works beautifully as part of a larger spread or alongside steamed rice for a simple weeknight dinner. The technique is quick and high-heat, so have everything prepped before the oil hits the pan and you'll be rewarded with perfectly coated, golden-edged beans every time.

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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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