VEGAN LENTIL COCONUT CURRY WITH CASHEW CILANTRO PESTO

February 23, 2016

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!

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

1. In a large pot, whisk together the coconut milk, crushed tomatoes, water and curry paste and bring to a boil. 2. Whisk it frequently and really try to break down the curry paste. 3. Once boiling, stir...
See the full directions on my site

Nutritions

Calories
318

Sodium
76mg
3% DV

Fat
21g
32% DV

Protein
11g
22% DV

Carbs
25g
8% DV

Fiber
12g
50% DV