Red Thai Curry

1/4 cup carrot, julienned
1/4 cup green bell pepper, diced
1/4 cup onion, diced
6 ounces Lentil Sage Field Roast
1 1/2 cups coconut milk
1 teaspoon Thai red curry paste
1 tablespoon lime juice
2 tablespoons green onions
1/4 teaspoon salt
1 teaspoon garlic, fresh, minced
1 cup jasmine rice, cooked
Servings: 2
1. Sauté Field Roast, garlic, and vegetables (except green onions).

2. Add coconut milk and curry paste.

3. Add lime juice and green onions; simmer for 1 minute.

4. Serve over warm rice.

Servings: 2