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!
If zucchini noodles are called zoodles, are cucumber noodles called coodles? I think that’s an adorable name, and that’s why I’ve coined it. Coodles have something that zoodles lack, and that’s a refreshing, cool, and crisp texture that’s to die for. It’s the perfect counterpart to creamy, spicy lentil curry. Plus, with such a fun name, it’s almost a guarantee that even the little ones will be happily gobbling up this dish. My kids love cucumber noodles, and it’s a great way to add some variety instead of just eating carb-heavy pasta all the time. As a busy parent, any trick gets bonus points in my book. But ultimately, it’s the taste that wins everyone over.
The pesto that I use to top these cucumber noodles differs from standard pesto, which calls for basil, pine nuts, garlic, Parmesan cheese, and olive oil. Instead, I use cashews, cilantro, ginger, mint, jalapeño, and lime juice. This version of pesto is still nutty but also brings some heat. However, the coolness of the mint matches the cucumber very well! This is a meal that is healthy but also genuinely craveable and fun.
Is This Lentil Coconut Curry With Cashew Cilantro Pesto Cucumber Noodles Healthy?
Yes, this recipe is quite healthy. Cucumber noodles are healthier than traditional pasta like spaghetti and other wheat noodles. I mean, not to state the obvious, but there’s just one ingredient to cucumber noodles: cucumber. Cucumber is a source of vitamin K. It has some fiber and lots of water to hydrate the body! Lentils also contain fiber, are low in fat, and are an excellent source of plant-based protein. This recipe is vegan (as long as you ensure your curry paste is vegan) and gluten-free. If you’re on a low-sodium diet, keep in mind that yellow curry paste can be high in sodium. It’s worth comparing the nutrition facts of different jars at the grocery store!
What Is In Yellow Curry Paste?
Yellow curry paste is a spicy paste with citrus notes that gets its color from turmeric, an earthy, gingery spice. Besides turmeric, yellow curry paste is usually made from red chilis, coriander, cumin, lemongrass, garlic, ginger, and shallots. It sometimes contains shrimp paste and fish sauce, which is something vegetarians and vegans should be aware of. If you can’t find it in your grocery store, it’s easy enough to find online!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3 to 5 days. I don’t recommend freezing this dish because the cucumber noodles will turn mushy and watery.
Serving Suggestions
If you’re looking for more flavor, you could try topping this recipe with coconut flakes, which add some sweetness to the spice. Speaking of sweetness, I personally love serving this dish with a Mango Smoothie or Banana-Vanilla-Orange Smoothie.
If this recipe has inspired you to experiment with nontraditional pesto, I have some suggestions for what to try next. First off, you absolutely must make Mahi Mahi Kebabs With Macadamia Pesto. Then, treat yourself to some Breakfast Cauliflower Pizza With Eggs And Leek Bacon Pesto. Lastly, check out Indian-Spiced Chicken With Cashew-Cilantro Pesto because it will satisfy your cashew- and cilantro-loving soul.
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 jalapeño 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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