Heat the coconut oil in a large saucepan and add the curry paste. Cook for one-to-two minutes and then add all the vegetables and the chickpeas. Stirfry for two-to-three minutes until the vegetables start to soften slightly.
Stir in the coconut milk and lime zest and juice and simmer for a couple of minutes.
Serve with brown basmati rice or cauliflower rice for a no-carb alternative.