In a large skillet, sauté the onion with oil over medium heat for about 5 minutes.
Add the bell pepper, cumin, paprika, pepper, and red pepper flakes and cook for another 5 minutes.
Add the tomato paste and garlic. Stir well and cook for 1 minute.
Add the frozen vegetables, coconut milk, and salt. Cook, stirring occasionally, for about 15-20 minutes, or until the vegetables are tender and cooked through. If you feel that the sauce is too thick, add a little water.
Garnish with chopped parsley and serve.