Stir-Fried Green Beans with Coconut
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant stir-fried green beans with coconut recipe is a classic vegan side dish inspired by the fragrant flavours of South India. The combination of earthy mustard seeds, aromatic curry leaves, and sweet shredded coconut provides a wonderful texture that perfectly complements the fresh crunch of the beans. It is a light yet deeply savoury dish that brings a bright pop of colour and warmth to any dinner table.
Naturally plant-based and gluten-free, this nutritious vegetable dish is an excellent accompaniment to a homemade dhal or a spicy vegetable curry. While the tempering of spices might seem complex, the process is incredibly quick and rewards you with a complex, restaurant-quality flavour. Serve it alongside steamed basmati rice for a simple, comforting midweek meal that is both healthy and satisfying.
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Ingredients for Stir-Fried Green Beans with Coconut
45ml canola oil
2 teaspoons yellow split peas
1 tablespoon black mustard seeds (optional)
1 teaspoon hulled black gram beans (urad dal
optional)
3 whole dried red chillies
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1 teaspoon cumin seeds
1/8 teaspoons asafoetida powder (optional)
45g unsweetened shredded coconut
350g green beans, both ends trimmed, beans cut on an angle into 1-inch pieces
1 teaspoon salt, or to taste
1/2 teaspoons saambhar powder or rasam powder (optional)
240ml water
How to make Stir-Fried Green Beans with Coconut
Back to contentsCombine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds—they pop and splatter—and cook until you hear them crackle.)
Add the urad dal, chillies, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
Add the asafoetida, if using, and 20g the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
Add the remaining 20g coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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