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!
I used Thai Kitchen brand curry paste for this recipe, which is easy to find in most U.S. grocery stores. If you use another brand, make sure to taste the curry paste before adding a whole jar. Thai Kitchen is pretty mild, and other brands may be spicier. You may only need a two or three tablespoons instead of a full jar (which is about ½ cup).If preferred, you can substitute Green Curry Paste for the red curry paste.Feel free to use yellow lentils instead of red lentils, if you wish.Make sure to use canned coconut milk for this recipe, not coconut cream (which is sweetened), coconut water, or the refrigerated type of coconut milk that you drink.I prefer to make my vegetable broth from bouillon ... that way I always have some on hand.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.