Lentil Coconut Curry With Cashew-Cilantro Pesto Cucumber Noodles {Vegan + Super Simple}
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Food Faith Fitness · by Taylor Kiser★ 4.5 (2)

Lentil Coconut Curry With Cashew-Cilantro Pesto Cucumber Noodles {Vegan + Super Simple}

NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 24%
CARBS 37G45% OF CAL
7G FIBER23G OTHER7G TOTAL SUGAR
FAT 17G46% OF CAL
9G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy lentil curry served over fresh cucumber noodles and topped with bright cashew-cilantro pesto. Vegan and gluten-free, it's vibrant and simple to prepare.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 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)
PREP
10M
SODIUM
599MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.