Heat a tablespoon of coconut oil in a large sauté pan on medium heat. Add juice of two limes, ginger, and garlic. Cook for 2-3 minutes and then add onion

Cook onion until soft and then add sliced bell pepper. Continue cooking until bell peppers are slightly soft adding coconut oil if necessary.

Meanwhile, bring 1 and a half cups of water to boil in a separate pot for rice. Once water has boiled, stir in rice, cover and reduce to a simmer. Cover and cook for 20 minutes.

Add spices, coconut milk, water and garbanzo beans and reduce heat to a low simmer. Cover and cook for 5-7 minutes until curry begins to thicken. Add further spices to taste if necessary.