Coconut Lime Potsticker Bowls

Name: Coconut Lime Potsticker Bowls
Prep time: 15 min
Cook time: 16 min
Total time: 35 min
Ingredients: 2 tablespoons neutral oil, (such as avocado or canola, divided); 1 (8-ounce) package frozen vegetable or mushroom potstickers; 1½ cups frozen shelled edamame; 8 ounces green beans, (trimmed and cut into 2-inch pieces); 8 ounces sweet mini peppers, (about 6, cut crosswise into ¼-inch rings (or 2 bell peppers, thinly sliced and cut into 2-inch pieces)); 1 tablespoon grated or minced fresh ginger; 2 cloves garlic, (minced); 1 to 2 tablespoons Thai red curry paste; 1 (13.5-ounce) can full-fat coconut milk; 1 cup low-sodium vegetable broth or water; Zest and juice of 1/2 lime, (plus wedges for serving); 2 tablespoons low-sodium soy sauce; 1 teaspoon granulated sugar or light brown sugar; 1 (15-ounce) can lentils, drained and rinsed ((or about 1½ cups steamed or pre-cooked lentils)); 1/2 pint cherry tomatoes, (halved); Cooked white or brown rice, (for serving (optional)); Fresh cilantro leaves and tender stems, (for serving)

Turn up the heat this summer!

There’s an unspoken rule that says summer cooking is all about light bites and grilling, while winter is reserved for soups and comfort food. But these Coconut Lime Potsticker Bowls break the rules in the best way possible. Packed with seasonal vegetables like green beans, sweet peppers, and cherry tomatoes in a fragrant, spicy coconut curry broth, they’re equal parts fresh and comforting. A can of coconut milk makes it creamy but not too rich, while cilantro and lime help balance the heat from the red curry paste. …