To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, fluff the rice with a fork.

To make the curry, warm a large skillet with deep sides over medium-high heat. Once it's hot, add the oil. Add the onion and a pinch of salt and cook, stirring often, until the onion has softened about 30 seconds, while stirring continuously.

Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 4 minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

Add the coconut milk, water, kale and sugar, and stir to combine. Reduce heat to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.

Remove the pot from the heat and season with tamari and rice vinegar. Add salt if added (½ teaspoon for optimal flavor), or taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.