Gather your ingredients.
Heat the oil in a large size pot over a medium heat. Then add the onion, garlic and cook for 4 to 5 minutes until golden.
Add the garam masala, cumin, mustard and fennel seeds and cook for 2 minutes until fragrant. Season well.
Add the coconut milk, together with kidney beans, chopped tomatoes, green beans and water. Cover and simmer for 15 minutes to let the flavours blend and the vegetables become soft.
Add the spinach, simmer for another 3 minutes until spinach softens, check the seasoning and add the lime juice.
Ladle the curry into the serving bowls and top with the fresh coriander and yoghurt, if desired.