Add onion, red pepper and carrot and sauté for 6-8 minutes until they start to brown.
Add garlic, cumin, curry powder, salt, and garam masala and stir for another minute.
Add tomatoes and cook down for 5 minutes.
Add coconut milk, chickpeas, tomato paste and peas and bring to a simmer for 2-3 minutes.
Remove from heat, stir in lime juice and season to taste with salt and pepper.
Serve curry over rice or quinoa and sprinkle each bowl with fresh chopped cilantro before serving.
*To store, keep in a sealed container in the refrigerator for up to 5 days.*To freeze, put curry in a well sealing container or bag with a small amount of room at the top to allow for expansion. Best if eaten within 3 months of freezing.