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Red Lentil Coconut Curry with Peppers & Avocado.

  • 1
  • 8 fl oz
    chicken or vegetable broth
  • ½ small bunch
  • ½ (13.5 fl oz) can
    coconut milk
  • 1 (14.5 oz) can
    diced tomatoes
  • 2 cloves
  • 1 (1 inch) piece
    ginger root
  • 1
    jalapeño pepper
  • 1
    red bell pepper
  • 1
    curry powder
    extra virgin olive oil
    red lentils
  • 1
    Wash and dry the fresh produce.
    1 (1 inch) piece ginger root
    1 jalapeño pepper
    1 red bell pepper
    1 avocado
    ½ small bunch cilantro
  • 2
    Heat a large pot over medium heat.
  • 3
    Peel and mince the garlic and shallot. Peel and mince or grate the ginger.
    2 cloves garlic
    1 shallot
  • 4
    Once the pot is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 5
    Add the garlic, shallot, and ginger to the pot and cook, stirring occasionally, 2-3 minutes.
  • 6
    Quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
  • 7
    Small dice the bell pepper. Add the jalapeño, bell pepper, curry powder, and salt to the pot. Cook, stirring occasionally, 2-3 minutes.
    ½ tsp curry powder
    ½ tsp salt
  • 8
    Add the diced tomatoes, coconut milk, and broth to the pot. Stir and bring to a boil over high heat, then add the red lentils. Reduce heat to medium-low and cook, stirring occasionally, until lentils are tender, 22-25 minutes.
    1 (14.5 oz) can diced tomatoes
    ½ (13.5 fl oz) can coconut milk
    8 fl oz (1 cup) chicken or vegetable broth
    ½ cup red lentils
  • 9
    Meanwhile, halve and pit the avocado; slice crosswise while still in the skin and scoop out with a spoon.
  • 10
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
  • 11
    To serve, divide the lentil curry between bowls; top with sliced avocado and minced cilantro. Enjoy!