Creamy Coconut Curry with Red Bell Pepper and Red Lentils

Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent.

Stir in the minced garlic and ginger paste; cook for about 1 minute until fragrant.

Add the curry paste and cook for another minute to release its flavors.

Pour in the coconut milk, water, and crumble in the vegetable broth cube. Stir to combine.

Add the red lentils and chopped red bell pepper. Bring to a boil, then reduce heat to simmer.

Cover and cook for about 20 minutes, stirring occasionally, until lentils are tender and the curry has thickened.

Stir in the lime juice, chopped coriander, salt, and black pepper to taste.

Serve hot over cooked jasmine or basmati rice.

Serving and Storage Tips: