Vegetarian 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 the heart of the whole dish. Fresh garlic and turmeric layer in warmth and color, coating every piece of bean in a deeply savory spice mixture before a final toss with freshly grated coconut brings it all together with a subtle sweetness and texture. The technique of covering the pan to steam the beans and then uncovering to drive off moisture is a small but brilliant move — you get beans that are tender with just enough bite, never soggy. Everything here is naturally plant-based, so there's no swapping or substituting required; the recipe works exactly as written. It comes together in a single skillet, which makes cleanup easy and the whole process feel approachable even on a weeknight. Serve it alongside rice or flatbread and it will absolutely hold its own at the table.

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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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