0 Heat 1 tablespoon oil in a large high-sided skillet or braiser set over medium-high heat until shimmering. Arrange the frozen potstickers in a single layer and cook until the bottoms are golden brown, 2 to 3 minutes.
1 Reduce the heat to medium-low. Add the edamame, then carefully add 1/4 cup water. Cover and cook for 3 minutes. Uncover and toss to combine. Continue cooking until the water is evaporated and the potstickers are cooked through, about 1 minute more. Transfer to a plate. Loosely tent with foil.
2 Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, add the green beans, peppers, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are just beginning to brown but are still crisp-tender, 3 to 4 minutes.
3 Stir in the ginger and garlic and cook until fragrant, about 30 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.
4 Reduce the heat to medium. Pour in the coconut milk, vegetable broth, zest and juice of 1/2 lime, soy sauce, and sugar, stirring to combine. Bring to a gentle simmer, about 3 minutes, then stir in the lentils. Cook for 3 to 5 minutes more, allowing the flavors to meld and the lentils to heat through.
5 Add the tomatoes and simmer until they begin to soften but still hold their shape, 1 to 2 minutes.
6 Remove from the heat. Taste and adjust with additional soy sauce or lime juice as needed.
7 Divide the rice among bowls, if using, followed by the vegetable curry. Top with the seared potstickers and edamame. Garnish with cilantro and serve with extra lime wedges.
