Trim 1/2 lb. of green beans and cut into 2 or 3 pieces. Remove the cores from 1 or 2 sweet peppers, then thinly slice and cut the slices in halve. Thinly slice 2 small onions. Mince 1 clove of garlic.
Dice 3 potatoes. Wash 1/2 C. basil leaves and chop them roughly.
Heat 1 T. vegetable oil in a wok or large skillet. Add the onions and cook until they are soft, then add the garlic and peppers. When the onions are golden brown, add 1/4 t. turmeric powder, 1/2 t. fenugreek seeds, and 1 t. curry powder. Add fresh or dried hot pepper to your liking.
Add the potatoes and saute until they are coated with the onion and spice mixture and beginning to brown, at least 5 minutes. Pour in 1/2 C. coconut milk. Simmer for ten minutes, then add the green beans, the basil, and a little water.
Cook until the green beans are tender but not soft. The liquid should have cooked down into a thick sauce coating the vegetables. Season with salt. Turn off the heat and mix in 2 T. lime juice.