Mealime recipe · lives on in MealPot
Red Lentil Coconut Curry with Peppers & Avocado
- 35 min
- 2–6 servings
- 676 kcal / serving
Creamy red lentil curry with coconut milk, peppers, and avocado creates a cozy weeknight bowl. The balance of spice, warmth, and fresh toppings comes together quickly from pantry staples.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 8 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- ½ (13.5 fl oz) cancoconut milk
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1jalapeño pepper
- 1red bell pepper
- 1shallot
- avocados
- jalapeño peppers
- red bell peppers
- red onion
From the pantry: curry powder, extra virgin olive oil, red lentils, dried, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · large pot · measuring cups · measuring spoons · stirring spoon
Directions
- Rinse and dry all fresh produce.
- Warm a large pot over medium heat.
- Mince the garlic and shallot; grate or mince the ginger.
- When the pot is warm, swirl in oil to coat the bottom.
- Add garlic, shallot, and ginger; cook, stirring occasionally, 2–3 minutes.
- Slice the jalapeño, remove seeds and ribs, then finely dice it.
- Dice the red bell pepper small. Add the jalapeño, bell pepper, curry powder, and salt; cook, stirring occasionally, 2–3 minutes.
- Pour in the diced tomatoes, coconut milk, and broth; bring to a boil, then add the red lentils; reduce heat and simmer, stirring occasionally, 22–25 minutes until tender.
- Halve and pit the avocado; score flesh in the skin and scoop out.
- Shave cilantro leaves from stems and mince the leaves.
- To serve, divide the lentil curry into bowls and top with avocado slices and minced cilantro.
Two tips
- Leftovers store well in the fridge for up to 2 days; reheat gently.
- If you like a milder or hotter dish, adjust the jalapeño amount or omit the seeds for less heat.
Nutrition per serving
- Calories
- 676 kcal
- Protein
- 20 g
- Carbs
- 61 g
- Fat
- 44 g
- Fiber
- 19 g
- Sodium
- 95 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.