Heat the oil in a heavy-based saucepan, add the onion, chillies, garlic and curry leaves and cook over a medium heat, stirring occasionally, for 6–8 minutes until the onion is softened and golden brown. Sprinkle over the curry powder, turmeric and fenugreek seeds and season well.
Add the carrots and beans and cook, stirring, for a further 3–4 minutes. Reduce the heat to low, pour over the coconut milk and simmer for 10–12 minutes or until the vegetables are tender.
Remove from the heat and stir in the lime juice. Ladle into warm bowls and serve with steamed rice or bread, if liked.