Wash the basmati rice in a sieve, place in a saucepan with a suitable lid and add water and salt. Bring the whole thing to boil with the lid closed. As soon as the water boils, set the heat to the lowest possible temperature and let the rice steep for about 15 minutes until it is cooked through. If necessary, switch off the stove completely so that nothing burns. Keep the rice warm with the lid closed until the curry is done.
Heat coconut oil in a large, deep pan or saucepan and stir-fry the spring onions, garlic, ginger and curry powder. Add peppers, carrots and tomatoes and stir-fry for another 3 minutes. Then deglaze with coconut milk and water. Add salt, lemon zest and lemon juice and simmer for about 15 minutes. If necessary, season with more salt and pepper and (optional) with chilli and serve with the rice and some fresh coriander.