Melt the coconut oil in a wide-bottomed saucepan set over a medium heat. Add the onion and cook for 2 minutes before adding the squash. Place a lid on the pan and cook for 5 minutes.
While this is cooking, put the coconut milk and peanut butter in a smoothie maker or small blender and blitz until no lumps are visible.
Now back to the saucepan. The squash will have softened but still have a bit of bite, which is perfect. Add the chickpeas, dried fruit, spices and some salt and pepper.
Turn up the heat to high and cook for 2 minutes, stirring continuously. Add the water and let it boil for 2 minutes more before removing the pan from the heat.
Once the curry stops bubbling, pour in the coconut and peanut mixture and keep stirring until it thickens up slightly.
Ladle into bowls, garnish with the chopped fresh coriander and serve with the rice and a lime wedge on the side.