Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for approximately 5 minutes, until translucent and fragrant.

Stir in minced garlic and ginger, cooking for another minute until aromatic.

Add diced sweet potatoes to the pot and cook for about 5 minutes, stirring occasionally.

Incorporate red lentils, coconut milk, vegetable broth, curry powder, ground cumin, turmeric, ground coriander, cayenne pepper, salt, and pepper. Stir well to ensure all ingredients are evenly combined.

Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until sweet potatoes and lentils are tender and cooked through.

Once sweet potatoes and lentils are cooked, add chopped kale to the pot and cook for an additional 5-7 minutes, until kale is wilted and tender.

Remove the pot from heat and squeeze the juice of one lime into the stew. Taste and adjust seasoning if necessary.

Serve the stew hot, garnished with fresh cilantro for an added burst of flavor and vibrant color.