Cook the onion and garlic in the coconut oil over medium heat.
Add in the sweet potatoes and lentils, then mix.
Add the yellow curry powder and ginger.
Mix, coating the sweet potatoes and lentils in the seasoning.
Pour the stock over everything and bring to a boil.
Lower to a simmer and cover for about 30 minutes, or until everything is soft.
Add the coconut milk.
Turn off the heat and add in the crushed red pepper (optional) and kale.
Serve and enjoy!
