Lentil Coconut Curry With Cashew-Cilantro Pesto Cucumber Noodles {Vegan + Super Simple}
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
3
-
Calories
259 kcal
-
Course
Main Course
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Cuisine
Indian
Lentil Coconut Curry With Cashew-Cilantro Pesto Cucumber Noodles {Vegan + Super Simple}
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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!
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Ingredients
- 1 cup coconut milk light
- 1 cup crushed tomatoes
- 1/2 cup water
- 1 tablespoon yellow curry paste
- 1/2 cup red lentils
- salt to taste
- black pepper to taste
- 1/4 cup cashew 36 grams, plus additional chopped cashews for garnish, roasted, salted
- 1 cup cilantro plus additional for garnish, roughly chopped, packed
- 1/4 cup mint roughly chopped, packed, fresh
- 1/2 teaspoon ginger fresh, minced
- 1 teaspoon jalapeno pepper minced
- 1 teaspoon lime juice fresh
- 2 tablespoons water
- 1 tablespoon coconut oil melted
- 2 cucumber spiralized with the 3-millimeter blade, very large or 3 small
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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