In a small pot, combine rice, 1½ cups water (3 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Halve, core, and dice bell pepper. Peel and mince or grate ginger. Peel and mince or grate garlic. Zest and quarter lime. Roughly chop cilantro. 

Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add bell pepper, ginger, garam masala, salt, and pepper. Cook, stirring, until bell pepper begins to soften, 2-3 minutes.

Add tomato paste and half the curry paste; cook, stirring constantly, until mixture is fragrant and darkened in color, 1 minute. TIP: For a spicier curry, use more curry paste!

Stir in garlic, chickpeas and their liquid, 1 tsp sugar (2 tsp for 4 servings), a squeeze of lime juice, salt, and pepper. Cook, stirring occasionally, until coated, 1-2 minutes more.

Thoroughly shake coconut milk in container before opening.

Stir coconut milk and ½ cup water (1 cup for 4 servings) into pot with chickpea mixture. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened, 8-10 minutes.

Season with salt and pepper.

Fluff rice with a fork; stir in lime zest, half the cilantro, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper.