Whole 30 Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

5.0

(15)

This South Indian-style stir-fry is a vibrant, aromatic side dish that brings serious flavor with nothing but clean, whole ingredients. 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 starts. The green beans get coated in turmeric-spiced oil, steamed just until tender with a slight bite, then stir-fried dry so every piece is perfectly coated rather than soggy. A generous finish of freshly grated coconut adds a subtle sweetness and texture that makes the whole dish feel complete. Because every ingredient here is naturally compliant — no legumes, no grains, no added sugar, no off-plan oils — this one is genuinely effortless to pull off without any substitutions or label-checking stress. It's the kind of vegetable dish that converts skeptics, bold enough to stand on its own but easy enough to pair alongside any protein you have going.

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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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