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Heat 2 tablespoons oil in a large Dutch oven over medium heat until shimmering. Stir in onion; cook, stirring occasionally, until translucent, about 4 minutes. Stir in potatoes and ¾ teaspoon salt; cover and cook, stirring occasionally, until the onion is browned and the potatoes are slightly browned on edges, about 4 minutes.
Stir in green beans and 1 tablespoon each garlic and ginger; cook, stirring often, until the garlic is fragrant, about 1 minute. Stir in 1 teaspoon curry powder, ½ teaspoon coriander and ¼ teaspoon each crushed red pepper and garam masala; cook, stirring constantly, until the spices are fragrant, about 30 seconds. Add 1 cup water; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, covered, until the beans are tender and the potatoes are soft, 10 to 12 minutes.
Stir in tomatoes and 1 cup coconut milk; simmer over medium-low heat until the tomatoes are soft and the sauce is thickened, 5 to 8 minutes. Top with chopped cilantro and serve with rice.