First, toast your spices. Heat up a dry frying pan, and dry roast your cumin and coriander for 1 - 2 minutes, until the aroma is released. Take off the heat and set aside.
Add coconut oil to a Dutch Oven, and when hot and on medium heat, fry your onions for a few minutes until they are soft and coloured. Add your toasted spices and curry powder and fry for one more minute.
Add your coconut milk, stock cube, salt and pepper to the dutch oven, and bring to a boil. Reduce the heat to low-medium, add the rice and cover and allow to simmer for 25 - 30 minutes.