1. Add 4 tablespoons of the coconut oil and then follow with salt, onion, ginger, garlic, sweet potatoes, carrots, and habanero to a pot, and sauté the mixture on medium-low heat until carrots and sweet potatoes begin to soften.
2. Add bell peppers and continue to sauté until peppers begin to soften.
3. Stir in curry paste until evenly distributed, then incorporate coconut milk and brown sugar, stirring until brown sugar is dissolved.
4. Bring the mix to a gentle simmer and cook until sweet potatoes and carrots can be pierced with a fork.
5. In a smaller pot, melt the remaining 2 tablespoons of coconut oil on low and add the flour to form a roux. Allow the roux to cook for 2 minutes, stirring continuously.
6. Using a measuring cup, take a heaping cup of the curry mixture. Pour ¼ cup into the roux and stir until a smooth paste forms. Slowly add the other ¾ cup of curry mixture, stirring continuously.
7. Slowly incorporate the flour mixture into the vegetable curry pot, stirring continuously until fully incorporated.
8. Bring mixture to a simmer, stirring continuously to allow the mixture to thicken and for vegetables to reach the desired consistency.
9. Remove from stove and allow the mixture to cool, then place in refrigerator until mixture is chilled, about 3 hours. (Note: mixture must be fully chilled before pouring onto piecrust.)
10. Combine egg with 1 tablespoon of water and whisk gently.
11. Preheat over to 425 degrees.

For one 9-inch pot pie:

1. Divide dough 60/40, and roll out into 2 discs.
2. Place the larger disc into the 9-inch pie dish, leaving some excess dough on the edges, and pour in the chilled mixture. Paint the edges with egg wash, then place the second dough disc on top. Seal the edges using the preferred method.