Bring a saucepan of water to the boil. Chop the green beans either into small pieces or diagonally lengthways, then blanch in the boiling water for 2 minutes. Drain and set aside.
Melt the coconut oil in a large saucepan and add the mustard, cumin and fenugreek seeds, if using. Once the mustard seeds have popped, add the chopped garlic and asafoetida and immediately stir in the green beans. Place the lid on the saucepan and let the curry cook for around 15 minutes until the beans are cooked and soft, stirring every couple of minutes.
Once the green beans are cooked, add the chopped tomatoes, salt, ground turmeric, cumin and coriander, and red chilli powder, if using. Stir well and cook for a few more minutes.
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