reduce heat and cook until potatoes are nearly done but retain their shape. Drain.
Put the oil in a large saute pan and set over medium-high heat. Put in the shallots, garlic, ginger, green chillies and the curry leaves and saute for a couple of minutes. Put in the green beans and saute for another minute. Put in the curry powder and stir once. Now put in the coconut milk, 1 cup of water, the remaining 1/4 tsp turmeric, the cinnamon stick, salt and potatoes. Stir and bring to a boil. Cover, turn heat down to low and cook 15 minutes until the beans are just tender (don't overcook the beans!). Add the lime juice and stir.
Remove the cinnamon stick and serve with rice.