ONION AND CARROT: Heat the coconut oil in a large cast iron pot over medium-high heat. When the oil is melted, add in the diced onions and carrots. Cook, stirring frequently, until translucent and tender, about 8-11 minutes. Don't rush this; these two ingredients don't get much more tender throughout the cooking process. (Cooking will take slightly longer in a nonstick pot since it does not retain heat the same as a cast iron pot.)
AROMATICS: Add the garlic and fresh ginger; cook for 1 minute. Add the seasonings (curry powder, garam masala, paprika, coriander, sugar, cumin, turmeric, salt and pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper) and red curry paste. (See Notes 1 and 2.)Cook, stirring constantly for 1-2 more minutes or until very fragrant. (Nothing should be burning/browning; lower heat if this is the case.)
TOMATOES AND CHICKPEAS: Add the fire-roasted tomatoes and cook, stirring constantly and scraping the bottom of the pot for 1 more minute. Add the drained and rinsed chickpeas, cooking and stirring constantly for 1 minute. Add in the coconut milk; stir until combined. Bring to a simmer and then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Curry should be very fragrant and thick.
FINISHING: Stir in the lime juice and cilantro. Taste and adjust seasonings, adding additional salt or pepper if needed. Serve over rice, with warmed naan, and a scoop of raita if desired. (See Notes 3, 4, and 5.)