In a large saute pan, heat the oil over medium heat. Add the pepper flakes, onions and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Add the garlic, ground cumin, curry powder and cook, stirring, about 1 minute.
Add the vegetable broth, coconut milk, tomato sauce, tomato paste, salt and pepper. Bring to a boil and reduce the heat to medium-low.
Add the potatoes, cabbage and shredded coconut. Cover and cook about 30 minutes. Add the lime juice and peas. Stir well and cook for 2 minute more. Serve warm on top of white rice.