Vegan Lentil Coconut Curry with Cashew Cilantro Pesto Cucumber Noodles
Coconut milk is a common ingredient in many Asian and Indian cuisines, adding a creamy and rich flavor to dishes.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1 cup Red Lentils
- 1 can Coconut Milk
- 2 teaspoon Curry Powder
- 1/4 cup Cashews
- 1/2 cup Cilantro
- 2 clove Garlic
- 2 tablespoon Lime Juice
- 2 medium Cucumber
- 1 tablespoon Sesame Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Cook the lentils according to package instructions.
- In a separate pan, heat the coconut milk and curry powder over medium heat.
- In a blender, combine cashews, cilantro, garlic, lime juice, and a pinch of salt. Blend until smooth to make the cashew cilantro pesto.
- Spiralize the cucumber into noodles.
- In a large bowl, combine the cooked lentils, coconut curry sauce, and cucumber noodles. Mix well.
- Serve the dish with a drizzle of cashew cilantro pesto on top. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.