Lentil and Sweet Potato Stuffed Zucchini With Cashew Mozzarella [Vegan, Gluten-Free]

• 3 medium zucchini
• 3/8 cup red lentils, plus 1/2 cup and 2 tablespoons freshly boiled water
• 3.5 ounces sweet potatoes, finely diced plus some hot water
• 1 teaspoon curry powder, more or less to taste
• 2 tablespoons diced tomatoes
• 3 tablespoons culinary coconut milk
• 1 teaspoon dried mint (optional)
• Salt, chili, and pepper, to taste
• 7 ounces cashew mozzarella, diced

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