String Beans and Coconut Stir Fry
This bold, fragrant, deeply flavored string bean dish with coconut is inspired by my favorite South Indian dish: poriyal. With less than 7 ingredients and under 10 minutes of prep time, this quick stir fry is a great side dish or meatless main course on its own!
Fresh, young, tender string beans are key to this dish — they cook fast and have a mild sweetness that’s hard to describe. Coconut adds texture and toasty flavor to the dish. It’s great if you have fresh coconut on hand, but that’s hard to find in NYC so I usually make this with grated, unsweetened dried coconut. For a full plant-based Indian meal, serve these coconut string beans with my South Indian-Style Dal, Vegan Naan or, some rice, and if you want to keep it keto serve them with my Almond Coconut Flatbread!
Tempering Spices
The tempering or tadka step in this green beans with coconut Indian recipe may seem unfamiliar but it is a common cooking technique in South Indian cooking, meant to enhance the flavors of the spices used. It involves blooming spices in a pan with ghee or hot oil so that they release their natural flavors into the oil, which makes them not only taste better but also enhances the overall taste of the dish. This greens beans and coconut Indian recipe includes plenty of spices, such as black mustard seeds, curry leaves, and dried red chili peppers, which all infuse into the oil that the beans cook in.
Serving Suggestions
This beans with coconut recipe is a classic side dish in South Indian cooking, served with dal and rice. You can serve it alongside basmati rice and your favorite dal, or as a side with sambar. This South Indian Dal Recipe is particularly delicious with this stir fry as it is thoroughly spiced and bold tasting with jalapenos and ginger. You may also love my Delhi Style Paneer Biryani if you would prefer to serve it with a more special form of basmati rice rather than serving plain basmati rice.
String Beans and Coconut Stir Fry
Ingredients
- 1 tablespoon olive oil
- 1/4 teaspoon black mustard seeds
- 2 dried red chili peppers (optional)
- 4 fresh curry leaves
- 3 cups fresh string beans, (edges trimmed, chopped into 1/4- inch pieces)
- 1/8 teaspoon turmeric
- 3 tablespoons unsweetened dried coconut (grated)
Instructions
- In a saute pan, heat olive oil on medium-high heat.
- Add mustard seeds and let them splutter.
- Add curry leaves and dried red chili peppers (if using), then fry until the curry leaves turn crispy.
- Add chopped string beans, turmeric, and salt, and saute for 2 minutes.
- Cover and cook on a low flame until the string beans are tender (about 4 minutes).
- Add shredded coconut, mixing well, and saute for another minute.
- Serve with South Indian-Style Dal, Vegan Naan, rice, or Almond Coconut Flatbread.
Bon appétit!
FAQ
Poriyal is a South Indian style of dry-frying vegetables with shredded coconut, mustard seeds, and curry leaves. This string bean and coconut stir fry is a version of beans poriyal.
Fresh string beans give the best texture for a dry stir fry, but frozen can work in a pinch. Simply thaw them and pat them dry thoroughly to avoid steaming the coconut.
You can substitute fresh coconut with unsweetened desiccated coconut if desired. Simply rehydrate it briefly in warm water before adding it to the stir fry. Fresh grated coconut gives the best flavor, though.
Curry leaves are a South Indian aromatic herb and are not the same as curry powder. You can find them at Indian grocery stores, fresh or frozen. They are not optional for authentic flavor.
Yes — cabbage, carrots, and green peas all work well with this coconut and tempering combination. The cooking technique will be the same.
Yes, this stir fry is fully plant-based. The tempering uses oil, not ghee, in this recipe.
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
