Lentil Coconut Curry With Cashew-Cilantro Pesto Cucumber Noodles {Vegan + Super Simple}

Name: Lentil Coconut Curry With Cashew-Cilantro Pesto Cucumber Noodles {Vegan + Super Simple}
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 serving
Ingredients: 1 cup light coconut milk; 1 cup crushed tomatoes; 1/2 cup water; 1 tablespoon yellow curry paste; 1/2 cup red lentils; salt and pepper; 1/4 cup roasted salted cashews; 1 cup roughly chopped packed cilantro; 1/4 cup roughly chopped packed fresh mint; 1/2 teaspoon minced fresh ginger; 1 teaspoon minced jalapeno pepper; 1 teaspoon fresh lime juice; 2 tablespoons water; 1 tablespoon melted coconut oil; 2 Very large cucumbers or 3 small cucumbers

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
3
Calories
259 kcal
Course
Main Course
Cuisine
Indian

Lentil Coconut Curry With Cashew-Cilantro Pesto Cucumber Noodles {Vegan + Super Simple}

Amanda Martinez

Report

Fresh cucumber noodles are mixed with a flavorful cashew-cilantro pesto and then topped with creamy lentil coconut curry for a healthy, vegan-friendly weeknight meal!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1 cup light coconut milk
1 cup crushed tomatoes
1/2 cup water
1 tablespoon yellow curry paste
1/2 cup red lentils
salt and pepper to taste
1/4 cup roasted salted cashews 36 grams, plus additional chopped cashews for garnish
1 cup roughly chopped packed cilantro plus additional for garnish
1/4 cup roughly chopped packed fresh mint
1/2 teaspoon minced fresh ginger
1 teaspoon minced jalapeno pepper
1 teaspoon fresh lime juice
2 tablespoons water
1 tablespoon melted coconut oil
2 Very large cucumbers or 3 small cucumbers spiralized with the 3-millimeter blade

Add to Shopping List

Instructions

In a large pot, whisk together the coconut milk, crushed tomatoes, water, and curry paste and bring to a boil. Whisk it frequently and really try to break down the curry paste.
Once boiling, stir in the lentils, cover, and reduce the heat to low. Cook until the lentils have absorbed most of the liquid and are thick and creamy, about 20 minutes. Add salt and pepper to taste.
While the lentils cook, place the cashews in a small food processor (mine is 3 cups) and process until broken down.
Add the cilantro, mint, ginger, jalapeño pepper, and lime juice and process until broken down and blended.
With the food processor running, add the water and coconut oil and process until smooth and creamy, scraping the sides down as necessary.
Place the spiralized cucumbers onto a paper towel and press out any excess moisture. Place them into a large bowl and add in the pesto. Toss to coat.
Divide the noodles between plates, and divide the lentil curry on top of each pile of noodles.
Garnish with extra chopped cilantro and cashews. Serve.

Nutrition Information

Show Details

Calories 259kcal (13%) Carbohydrates 27g (9%) Protein 14g (28%) Fat 11g (17%) Saturated Fat 9g (45%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Cholesterol 12mg (4%) Sodium 176mg (7%) Potassium 604mg (17%) Fiber 11g (44%) Sugar 5g (10%) Vitamin A 991IU (20%) Vitamin C 12mg (13%) Calcium 54mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 259 kcal

% Daily Value*

Calories	259kcal	13%
Carbohydrates	27g	9%
Protein	14g	28%
Fat	11g	17%
Saturated Fat	9g	45%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	1g	5%
Cholesterol	12mg	4%
Sodium	176mg	7%
Potassium	604mg	13%
Fiber	11g	44%
Sugar	5g	10%
Vitamin A	991IU	20%
Vitamin C	12mg	13%
Calcium	54mg	5%
Iron	4mg	22%