Vegan Lentil Coconut Curry with Cashew Cilantro Pesto Cucumber Noodles Recipe

Name: Vegan Lentil Coconut Curry with Cashew Cilantro Pesto Cucumber Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Light Coconut Milk; 1 cup Crushed Tomatoes; 1/2 cups Water; 1 Tablespoon Yellow Curry Paste; 1/2 cups Red Lentils; 1/4 cups Roasted, Salted Cashews, Plus Additional For Garnish; 1 cup Packed Cilantro, Roughly Chopped, Plus Additional For Garnish; 1/4 cups Packed Fresh Mint, Roughly Chopped; 1/2 teaspoons Fresh Ginger, Minced; 1 teaspoon Jalapeno Pepper, Minced; 1 teaspoon Fresh Lime Juice; 2 Tablespoons Water; 1 Tablespoon Coconut Oil, Melted; 2 Very Large Cucumbers, Or 3 Small Cucumbers, Spiralized With The 3mm Blade; Salt And Pepper, to taste

Servings: persons

1 cup Light Coconut Milk
1 cup Crushed Tomatoes
1/2 cups Water
1 Tablespoon Yellow Curry Paste
1/2 cups Red Lentils
1/4 cups Roasted, Salted Cashews, Plus Additional For Garnish
1 cup Packed Cilantro, Roughly Chopped, Plus Additional For Garnish
1/4 cups Packed Fresh Mint, Roughly Chopped
1/2 teaspoons Fresh Ginger, Minced
1 teaspoon Jalapeno Pepper, Minced
1 teaspoon Fresh Lime Juice
2 Tablespoons Water
1 Tablespoon Coconut Oil, Melted
2 Very Large Cucumbers, Or 3 Small Cucumbers, Spiralized With The 3mm Blade
Salt And Pepper, to taste

1
In a large pot, whisk together coconut milk, crushed tomatoes, water and curry paste and bring to a boil.
2
Whisk frequently and really try to break down the curry paste.
3
Once boiling, stir in lentils, cover and reduce heat to low.
4
Cook until lentils have absorbed most of the liquid and are thick and creamy, about 20 minutes.
5
While lentils cook, place cashews in a small food processor (mine is 3 cups) and process until broken down.
6
Add cilantro, mint, ginger, jalapeno pepper and lime juice and process until broken down and blended.
7
With the food processor running, stream in water and coconut oil and process until smooth and creamy, scraping the sides down as necessary.
8
Place the spiralized cucumbers onto a paper towel and press out any excess moisture.
9
Place them into a large bowl and add the pesto.
10
Toss noodles until pesto evenly covers them.
11
Divide the noodles between plates, and spoon lentil curry on top of each pile of noodles.
12
Garnish with extra chopped cilantro and cashews and devour.
13
Note: Yellow curry paste can be a little tougher to find, but I tried this with red curry paste and it is just not even nearly as good!

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Light Coconut Milk, 1 cup Crushed Tomatoes, 1/2 cups Water, 1 Tablespoon Yellow Curry Paste, and more.

Yes, Vegan Lentil Coconut Curry with Cashew Cilantro Pesto Cucumber Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Lentil Coconut Curry with Cashew Cilantro Pesto Cucumber Noodles

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