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Heat oil in a large pot over medium high heat.
Add onion, carrot, and celery along with a couple pinches of salt and pepper.
Cook, stirring occasionally for 8 minutes.
Stir in garlic, ginger paste, curry powder, cumin, turmeric, and a couple pinches of salt and pepper.
Reduce heat to medium and cook, stirring frequently, for about a minute.
Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
Stir in a splash of veggie broth to deglaze the pan, scraping the yummy bits off the bottom.
Add chickpeas, potatoes, lentils, coconut milk, vegetable stock and water.
Stir to combine add bay leaves, along with a couple pinches of salt and pepper.
Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don’t stick to the pan.
Turn heat to low or medium low and simmer gently for 15-18 minutes or until the potatoes are fork-tender. Add lime juice and stir in kale until wilted. Season to taste with salt and pepper.
Garnish with fresh cilantro or parsley and enjoy!