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Lentil Coconut Curry With Pesto Cucumber Noodles [Vegan]

This dish is easy enough to make on a busy weeknight, without being boring. The meaty lentil coconut curry in this recipe sits on a bed of refreshing cucumber noodles. This recipe has so many different flavors going on at the same time; the lentil curry is spicy and tangy, the cucumber noodles are crisp and cool, and they're coated in a creamy cilantro pesto.

Lentil Coconut Curry With Pesto Cucumber Noodles [Vegan]

This Recipe is :

Dairy FreeVegan


  • 1 cup light coconut milk
  • 1 cup crushed tomatoes
  • 1/2 cup water
  • 1 tablespoon yellow curry paste
  • 1/2 cup red lentils
  • 1/4 cup roasted, salted cashews, plus additional for garnish
  • 1 cup packed cilantro, roughly chopped, plus additional for garnish
  • 1/4 cup packed fresh mint, roughly chopped
  • 1/2 teaspoon fresh ginger, minced
  • 1 teaspoon jalapeño pepper, minced
  • 1 teaspoon fresh lime juice
  • 2 tablespoons water
  • 1 tablespoon coconut oil, melted
  • Salt and pepper, to taste
  • 2 very large cucumbers, or 3 small cucumbers, spiralized


  1. In a large pot, whisk together the coconut milk, crushed tomatoes, water, and curry paste and bring to a boil. Whisk it frequently, in order to break down the curry paste.
  2. Once boiling, stir in the lentils, cover, and reduce the heat to low. Cook until the lentils have absorbed most of the liquid and are thick and creamy, about 20 minutes.
  3. While the lentils cook, place the cashews in a small food processor and process until broken down.
  4. Add in the cilantro, mint, ginger, jalapeño pepper, and lime juice, and process until broken down and blended.
  5. With the food processor running, stream in the water and coconut oil, and process until smooth and creamy, scraping the sides down as necessary.
  6. 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.
  7. Divide the noodles between plates, and divide the lentil curry on top of each pile of noodles.
  8. Garnish with extra chopped cilantro and cashews and serve.




Taylor is the blogger, recipe developer, photographer and general mess maker behind the blog Food Faith Fitness. Her blog aims to show that eating healthfully does not have to break the bank or equal bland and boring! It can be easy to make and totally delicious. Taylor believes in living a balanced, whole life so Food Faith Fitness also focuses on fitness/nutrition tips and working on keeping Christ at the center of daily life. However, Taylor also believes that moderation is key, so sometimes it’s ok to just go and eat a cookie! When she isn’t blogging or messing up her kitchen, Taylor leads a pretty simple life. Places that you could find her include: the gym, her Bible study or just snuggling up on the couch with husband and doggy, watching The Food Network (Chopped in particular!) Taylor also has not-so-secret obsessions with all things peanut butter, cookie dough (even better if they are together!) pink and leopard print. Keep up with her on Facebook, Twitter, Instagram, and Pinterest.



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