Heat 2 tablespoons of coconut oil in a large frying pan/wok
Add the onion, garlic and ginger and fry for 2-3 minutes
Add the peppers, carrots, peas and cauliflower for 5 minutes, stirring continuously
Add the red curry paste, coconut milk, half tin of chopped tomatoes, honey/agave, soy sauce, stir to combine, increase the heat and cook for a further 10 minutes until the vegetables have softened and the sauce reduced slightly.
Serve on a bed of brown rice and squeeze with the juice of the lime.