Melt the coconut oil in a saute pan saute pan set over medium heat. Add the onion, garlic and pepper, cook it until softened and slightly colored, about 2 minutes.
Add the squash and stir to coat, then add the spices and water, stir well and bring to a simmer, then cover and for about 10 minutes, or until the squash is fork tender but still has a bit of a bite to it.
Add the chick peas, chopped tomato and cilantro and stir to combine, then throw in the coconut milk and lime juice. Give the curry one final stir and then cover and kill the heat.
Let rest for 5 minutes to allow the sauce to thicken; serve over couscous or basmati rice, garnished with additional cilantro and coconut milk, if desired.