Ingredients:

1 tablespoon coconut oil (or olive oil)
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
1 cup red lentils, rinsed
2 cups vegetable broth or water
1 cup carrots, diced
1 cup sweet potatoes, diced
1 cup kale, chopped
Salt and pepper to taste
Fresh cilantro, chopped, for garnish

In a large pot, heat the coconut oil over medium heat and sauté the diced onion for 3–4 minutes until translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Stir in the curry powder, cumin, coriander, and turmeric, and cook for 1 minute, stirring constantly to release their flavors. Pour in the diced tomatoes, coconut milk, red lentils, vegetable broth, diced carrots, and sweet potatoes, then stir to combine. Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for 25–30 minutes, stirring occasionally, until the lentils and vegetables are tender. Add the chopped kale and cook for another 2–3 minutes until the kale is tender. Season with salt and pepper to taste, then ladle the curry into bowls. Garnish with cilantro to serve.