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Heat a large lidded non-stick pan and toast the coconut flakes until golden.
Heat the oil in the same pan over a medium heat, then cook the fennel and mustard seeds for 30 seconds until they begin to crackle and pop. Add the curry leaves, onion, ginger, garlic, chilli, turmeric and ground coriander, and cook for 8-10 mins, stirring occasionally, until golden.
Reduce the heat, add the coconut milk, beans and tomatoes, and simmer gently with the lid on, stirring occasionally, for 5 mins.
Remove from the heat and stir in the chutney and coriander. Season with salt to taste, then squeeze in the lime juice. Serve with a dollop of yogurt (if you like), topped with the toasted coconut and a few coriander leaves, with brown and wild rice, and/or flatbreads.