Dice the onion and sauté it in some olive oil.

Add the curry paste and heat it well. Heating helps to release the flavors.

Dice the pepper and tomato, slice the carrot, and sauté them along with the rest.

Add the diced tomatoes and the Chickpea & Lupin mix.

Let the curry simmer for 5 minutes.

Add the coconut milk and heat through for a few minutes.

Serve the curry with fresh coriander and optionally some lemon wedges. Delicious with rice or naan bread.