0 from 3 votes
Lentil Coconut Curry With Cashew-Cilantro Pesto Cucumber Noodles {Vegan + Super Simple}
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 3
Calories: 259 kcal
Course:
Main Course
Cuisine:
Indian
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 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
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.
Cup of Yum
Nutrition Information
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
% 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.