Heat EVOO in a large saucepan over medium heat, add the mustard seeds, curry leaves, peanuts and chickpeas.
When the mustard seeds start to crackle and toast, add the green beans and sauté until they are almost tender about 4 min.
Add the lime juice, Cayenne Olive Oil, cilantro and a pinch salt, cook for about a minute.
Add the coconut and stir in until it is completely mixed with the green beans.
Discard the curry leaves.