Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened.
Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry.
Stir in the coconut milk, 2 teaspoons sugar, and chickpeas, then bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook for 3 additional minutes. Serve warm over rice or quinoa, garnished with fresh cilantro.
TO STORE: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
TO REHEAT: Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
TO FREEZE: I do not recommend freezing, as I have not had the best luck freezing sauces that have a coconut milk base.
Serving: 1(of 4), with 1/2 cup prepared brown riceCalories: 519kcalCarbohydrates: 68gProtein: 13gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gPotassium: 785mgFiber: 13gSugar: 12gVitamin A: 15362IUVitamin C: 127mgCalcium: 114mgIron: 4mg