Heat oil in a large skillet over medium heat. Add carrots and onion; season lightly with salt. Cook until onions are starting to become tender, stirring occasionally (about 7 to 10 minutes).
Add garlic and cook until fragrant, stirring constantly (about 30 seconds).
Mix in curry paste and brown sugar (if using) to coat veggies, then continue cooking for one minute, stirring constantly.
Stir in chickpeas, lentils, broth, coconut milk, and grape tomatoes, then bring to a boil.
Reduce heat to a simmer, then cover pan with lid, leaving a small crack open. Simmer until lentils are tender and starting to break down, stirring occasionally (about 15 to 20 minutes).
Remove pan from heat, then stir in cilantro and season to taste with salt.
Serve curry over rice, topped with a sprinkle of cilantro and a lime wedge. Enjoy!
Notes
I used Thai Kitchen curry paste (which is very mild) for this recipe, which is easy to find in most U.S. grocery stores. If you use a different kind, make sure to taste the curry paste before adding a whole jar. Other brands may be spicier, and you may only need a two or three tablespoons instead of a full jar (which is about ½ cup).The brown sugar is optional, but it adds a touch of sweetness that pairs perfectly with the salty, spicy, and sour flavors typically found in Thai food.Check out info before this recipe card for more tips and tricks!