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Set the Instant Pot to “Sauté” and add the coconut oil. Once it’s melted, add the onion, carrot, garlic and ginger and sauté for 4-5 minutes until softened.
Stir in the curry powder, cayenne pepper, thyme and ground cinnamon and continue to sauté for a minute.
Turn off the “Sauté” function and add the potatoes, green lentils and stock. Stir to combine, then lock the lid.
Set the Instant Pot to High Pressure for 7 minutes. When the timer goes off, allow the steam to release naturally for 15 minutes, then release the rest of the pressure manually and remove the lid.
Stir in the coconut milk and kale and cook in the residual heat for 2-3 minutes until wilted.
Season to taste and serve with naan bread, garnished with fresh coriander or a splash of lime juice if you like.