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

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

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 lentils have absorbed most of the liquid and are thick and creamy, about 20 minutes. Add salt and pepper to taste.
While the lentils cook, place the cashews in a small food processor (mine is 3 cups) and process until broken down.
Add the cilantro, mint, ginger, jalapeño pepper, and lime juice and process until broken down and blended.
With the food processor running, add 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 to coat.
Divide the noodles between plates, and divide the lentil curry on top of each pile of noodles.
Garnish with extra chopped cilantro and cashews. Serve.