Turkey 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 fresh curry leaves — that sputtering, fragrant moment in the pan is where all the magic happens. The beans get coated in golden turmeric and spiced oil, then finished with freshly grated coconut for a subtle sweetness and satisfying texture that makes every bite feel layered and alive. Every single ingredient here is plant-based, so there's no need to scrutinize labels or swap anything out — it's naturally free of animal products without any compromise on flavor or depth. The technique is straightforward: a quick covered steam to tenderize the beans, then a high-heat finish to drive off moisture and concentrate the spices. It comes together in one skillet and pairs beautifully with steamed rice, dal, or as part of a larger spread. Fresh, bold, and deeply satisfying, this is the kind of weeknight vegetable dish that earns a permanent spot in your rotation.

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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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