Yeast Free Vegan Beans Poriyal
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 where all the magic happens. The beans get coated in golden turmeric and spiced oil, steamed just until tender with a satisfying bite, then finished with freshly grated coconut for a subtle sweetness and texture that ties everything together. It's naturally free from any fermented or leavened ingredients, so every component is straightforward and clean — no hidden additives to second-guess. For anyone navigating a yeast-free lifestyle, dishes like this are a reminder that eating without restrictions on flavor is absolutely possible. The whole thing comes together in one skillet, making cleanup as easy as the cooking itself. Serve it alongside rice or flatbread and watch it disappear fast.
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Learn more →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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