Xanthan Gum Free Vegan Beans Poriyal

Total time25 min

Prep time10 min

Cook time15 min

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 and popping in the pan is the moment you know something delicious is coming. The beans get coated in golden, turmeric-kissed spiced oil, steamed just enough to stay tender with a satisfying bite, then finished with freshly grated coconut for a subtle sweetness and texture that ties everything together. What makes this dish so naturally suited to a xanthan gum free lifestyle is that it never needed any thickeners or stabilizers to begin with — every bit of flavor and body comes from whole spices, aromatics, and real ingredients. No processed sauces, no hidden additives, just clean cooking technique doing all the work. It's a reminder that some of the most deeply flavorful food in the world is built entirely from pantry staples and fresh produce. Serve it alongside rice or flatbread for a complete, satisfying meal that comes together in a single skillet.

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Ingredients

4 servings

1 lb green beans, trimmed and cut into 1-inch pieces
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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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