Marinate the soy curls in 4 cups of vegetable broth for at least 30 minutes. Once they have doubled in size, stain the soy curls through a fine mesh strainer, reserving at least one cup of the marinade, and set aside.
Cook the rice according to package instructions.
While the rice cooks, prepare the yellow curry. Dice and mince the onion, garlic, and ginger. In a skillet, heat 1 tablespoons of coconut oil over high heat. Once the oil is hot, add the soy curls. They should sizzle as it hits the pan. Sauté for about 5 minutes until they begin to brown on all sides. Add 1 cup of the marinade and bring to a heavy simmer. Simmer until all the marinade has evaporated. This allows the flavor to aborb fully into the soy curls. Transfer the soy curls to a plate and return the pot to the stovetop.
Heat the remaining 2 tablespoons of coconut oil in a large skillet over medium-high heat. Stir in the onions and garlic and saute for 3-5 minutes, until the onions are translucent and fragrant. Add the ginger and sauté for an additional minute. Add the spices and flour, stirring frequently to fully coat the onions.
Add the coconut milk and vegetable broth and bring the curry to a boil. Boil for 2 minutes, stirring constantly, until it begins to thicken. Remove from heat and stir in maple syrup, lime juice, cooked soy curls, and cilantro. To serve, evenly divide the rice between 4 bowls. Top with yellow curry, fresh cilantro, and roasted peanuts.