Lentil Coconut Curry With Cashew Cilantro Pesto Cucumber Noodles
If you want to add more gluten free and dairy free recipes to your repertoire, Lentil Coconut Curry With Cashew Cilantro Pesto Cucumber Noodles might be a recipe you should try. This recipe serves 3 and costs $1.72 per serving. One serving contains 260 calories, 12g of protein, and 11g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. Several people really liked this Indian dish. It is brought to you by Food Faith Fitness. 547 people were glad they tried this recipe. It works well as a rather inexpensive main course. Head to the store and pick up cilantro, coconut oil, roasted pork, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is outstanding. Lentil Curry Bowls with Cilantro Cashew Sauce, Sesame Noodles With Cucumber Cashew Salad, and Red Lentil Cashew Soup with Curry Toasted Cashews are very similar to this recipe.
Servings: 3
Ingredients:
1 cup Packed Cilantro, roughly chopped + additional for garnish
1 Tbsp Coconut oil, melted
2 very Large cucumbers, or 3 small cucumbers, spiralized with the 3mm blade
1/2 tsp Fresh ginger, minced
1/4 cup Packed Fresh mint, roughly chopped
1 tsp Jalapeno pepper, minced
1 cup Light coconut milk
1 tsp Fresh lime juice
1/2 cup Red lentils
1/4 cup Roasted, salted cashews (36g) + additional for garnish
Salt and pepper, to taste
1 cup Crushed tomatoes
1/2 cup Water
2 Tbsp water
1 Tbsp Yellow Curry Paste *
Equipment:
whisk
pot
food processor
paper towels
bowl
Cooking instruction summary:
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.
Step by step:
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. 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.
3. 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.
4. Place the spiralized cucumbers onto a paper towel and press out any excess moisture.
5. 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.
6. Garnish with extra chopped cilantro and cashews and DEVOUR.
Nutrition Information:
covered percent of daily need
