Soy 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 signature sputtering moment in the pan is where all the magic happens. The beans cook until just tender with a satisfying bite, then get tossed with freshly grated coconut for a subtly sweet, nutty finish that ties everything together beautifully. For anyone navigating soy-free cooking, this recipe is naturally in the clear — every ingredient, from the coconut oil to the whole spices, is straightforwardly plant-based and free of soy in any form. No tamari swaps, no hidden soy-based sauces, no label-reading anxiety. It's the kind of dish that proves you don't need complicated workarounds to get bold, satisfying flavor on the table. Serve it alongside rice or flatbread and watch it disappear fast.

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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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