Creamy Coconut Curry with Red Bell Pepper and Red Lentils

Introduction
This creamy coconut curry combines the richness of coconut milk with the warmth of curry spices and the sweetness of red bell pepper. Red lentils add protein and texture, making it a nutritious and comforting meal. Quick to prepare and perfect served over fragrant jasmine or basmati rice.

Ingredients:
1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon ginger paste (or freshly grated ginger)

1 teaspoon curry paste (red, green, or yellow)

1 can (400 ml) full-fat coconut milk

1 homemade vegetable broth cube (or 1 store-bought vegetable bouillon cube)

400 ml (1 ¾ cups) water

Juice of 1 lime

1 bunch fresh coriander (cilantro), chopped

1 red bell pepper, chopped

2 teaspoons salt, or to taste

Black pepper to taste

2 tablespoons olive oil (or other cooking oil) for frying

Cooked rice, for serving (jasmine or basmati recommended)

How to Make: