Heat the coconut oil in a large skillet over medium heat. Add the onion to the pan and cook for a few minutes until softened. Stir in the garlic, ginger, and green curry paste, and cook for a minute.
Add the green beans, potatoes, and coconut milk to the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 15 to 20 minutes until the potatoes are fork-tender.
Stir in the chickpeas, lime juice, and tamari, and cook for another couple of minutes until warmed through. Taste, and adjust seasonings as desired.
Remove from heat, garnish with cilantro leaves, serve, and enjoy!