In a large pan over medium-high heat, heat the olive oil. Add the onion and season with salt; cook, stirring, until translucent, 10 minutes. Stir in the bell peppers, curry powder, chiles, garlic, and half of the ginger; cook, stirring, 2 minutes. Add the carrots, season with salt, and stir. Add the tomatoes and their juices, 1 cup water, and the tomato paste, stirring to combine. Lower the heat to medium and simmer until the vegetables have softened and the mixture has thickened slightly, about 15 minutes. Remove and stir in the thyme, the remaining ginger, and salt and pepper to taste.