Heat coconut oil in a large skillet or pot over medium heat. Add diced onions and sliced bell peppers, sauteing for 5 minutes until soft.

Stir in the minced garlic, grated ginger, and curry powder. Cook for 1 minute, stirring constantly until fragrant.

Pour in the coconut milk. Add the drained chickpeas and the whole star anise pod. Stir well to combine and bring to a gentle simmer.

Reduce the heat to low. Let the curry simmer uncovered for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove the skillet from the heat. Discard the star anise pod. Stir in the chopped fresh cilantro and season with salt to taste before serving.