Vegan Lentil Coconut Curry With Cashew Cilantro Pesto Cucumber Noodles
Fresh cucumber noodles are mixed with a flavorful cilantro cashew pesto and then topped with creamy lentil coconut curry for a healthy, vegan friendly, weeknight meal!
Servings 3
Ingredients
- 1 Cup Light coconut milk
- 1 Cup Crushed tomatoes
- 1/2 Cup Water
- 1 Tbsp Yellow Curry Paste *
- 1/2 Cup Red lentils
- 1/4 Cup Roasted salted cashews (36g) + additional for garnish
- 1 Cup Packed Cilantro roughly chopped + additional for garnish
- 1/4 Cup Packed Fresh mint roughly chopped
- 1/2 tsp Fresh ginger minced
- 1 tsp Jalapeno pepper minced
- 1 tsp Fresh lime juice
- 2 Tbsp water
- 1 Tbsp Coconut oil melted
- Salt and pepper to taste
- 2 very Large cucumbers or 3 small cucumbers, spiralized with the 3mm 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 the lentils have absorbed most of the liquid and are thick and creamy, about 20 minutes.
- While the lentils cook, place the cashews in a small food processor (mine is 3 cups) and process until broken down.
- Add in the cilantro, mint, ginger, jalapeno pepper and lime juice and processor until broken down and blended.
- With the food processor running, stream in 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 the noodles until the pesto evenly covers them,
- Divide the noodles between plates, and divide the lentil curry on top of each pile of noodles.
- Garnish with extra chopped cilantro and cashews and DEVOUR.
Notes
*Yellow curry paste can be a little tougher to find but, I tried this with red curry paste as well, and it is just not even near as good!