Description
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!
Ingredients
- 1 cup Light Coconut Milk
- 1 cup Crushed Tomatoes
- ½ cups Water
- 1 Tablespoon Yellow Curry Paste
- ½ cups Red Lentils
- ¼ cups Roasted, Salted Cashews, Plus Additional For Garnish
- 1 cup Packed Cilantro, Roughly Chopped, Plus Additional For Garnish
- ¼ cups Packed Fresh Mint, Roughly Chopped
- ½ 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
Preparation
In a large pot, whisk together coconut milk, crushed tomatoes, water and curry paste and bring to a boil. Whisk frequently and really try to break down the curry paste.
Once boiling, stir in lentils, cover and reduce heat to low. Cook until lentils have absorbed most of the liquid and are thick and creamy, about 20 minutes.
While lentils cook, place cashews in a small food processor (mine is 3 cups) and process until broken down. Add cilantro, mint, ginger, jalapeno pepper and lime juice and process until broken down and blended. With the food processor running, stream in 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 the pesto. Toss noodles until pesto evenly covers them.
Divide the noodles between plates, and spoon lentil curry on top of each pile of noodles. Garnish with extra chopped cilantro and cashews and devour.
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!
