Rice: Bring a large pot of water to a boil. Add the rinsed rice and boil 30 minutes, reducing heat to avoid overflow. Drain, return to the pot, cover, and rest 10 minutes. Season with salt and fluff before serving.
Curry: Warm a large deep skillet over medium heat and add the oil. Add the onion and a pinch of salt; cook until softened and translucent, about 5 minutes. Add the ginger and garlic and cook 30 seconds until fragrant.
Add the bell peppers and carrots; cook until the peppers are fork-tender, 3 to 5 minutes. Add the curry paste and cook, stirring, 2 minutes.
Add the coconut milk, water, kale, and sugar. Bring to a gentle simmer and cook until the vegetables soften to your liking, 5 to 10 minutes.
Off the heat, season with tamari and rice vinegar; add salt to taste. Adjust with more tamari (depth) or vinegar (acidity) as needed. Serve over rice with your garnishes.