This speedy weeknight curry is delicious and loaded with plant-based protein and veggies to keep things balanced.
- 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.
- Prep Time: 10
- Cook Time: 20
Keywords: vegetarian curry, vegetarian recipe, 30-minute recipe, curry recipe, lentil recipe, rice, frozen vegetables