This speedy weeknight curry is delicious and loaded with plant-based protein and veggies to keep things balanced.

1 tbsp coconut oil

1 small onion, chopped

3-4 carrots, peeled and sliced

1 red bell pepper, sliced

2 cloves garlic, minced

1 tsp minced ginger

1/2 tsp curry powder

1 can of coconut milk (400ml)

2 tbsp curry paste

1 tbsp lime juice

1/2 cup frozen peas

1/2 cup split red lentils

1-4 – 1/2 tsp salt

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Heat coconut oil in a large skillet over medium-high heat. Add garlic, ginger, and curry powder to the pan and cook until fragrant, about 1 minute.
Add onion, carrot, and red pepper to the pan. Sauté for about 5 minutes, or until vegetables are tender.
Add coconut milk, red curry paste, peas, lentils, and salt. Simmer on medium-low until lentils are tender, about 10 minutes, stirring occasionally.
Stir in lime juice. Season with additional salt, as needed. Serve with rice.

Keywords: vegetarian curry, vegetarian recipe, 30-minute recipe, curry recipe, lentil recipe, rice, frozen vegetables