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

3/4 cup rice, uncooked

1 Tbsp coconut oil

1 small onion, chopped

3-4 carrots, peeled and sliced

1 red bell pepper, sliced

2 cloves garlic

1 tbsp minced ginger

1 can coconut milk

3 Tbsp curry paste

2 Tbsp lime juice

1 cups frozen peas

1/2 cup split red lentils

Cook rice according to instructions.
Meanwhile, heat coconut oil in a large skillet over medium-high heat. Add garlic and ginger to the pan and cook until fragrant, about 1 minute. Add onion, carrot, red pepper and sauté for about 5 minutes, or until vegetables are tender.
Add coconut milk, red curry paste, lime juice, peas, and lentils. Simmer on medium-low until lentils are tender, about 10 minutes, stirring occasionally.
Season with salt and pepper, to taste and serve with rice.

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