Recipe · 35 min
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchcilantro
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1jalapeño pepper
- 1red bell pepper
- 1shallot
- avocados
- jalapeño peppers
- red bell peppers
- red onion
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ½ (13.5 fl oz) cancoconut milk
- 1 (14.5 oz) candiced tomatoes
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| coconut milk | ½ (13.5 fl oz) can | 1 (13.5 fl oz) can | 1 ½ (13.5 fl oz) cans |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| jalapeño pepper | 1 | 2 | 3 |
| red bell pepper | 1 | 2 | 3 |
| shallot | 1 | ||
| red onion | ½ medium | 1 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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.
More like this
Cauliflower & Chickpea Coconut Curry with Couscous40 min · 2–6 servings
Cheeseburger Quesadilla with Pico de Gallo & Greek Yogurt40 min · 2–6 servings
Italian Stuffed Zucchini Boats with Ground Beef, Tomatoes & Mozzarella40 min · 2–6 servings
Pork Chops with Blackberry Sauce & Lemon Arugula Salad25 min · 2–6 servingsPLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.