1-First, heat a large heavy-bottomed pot over medium heat and melt the coconut oil. Add the diced onion and sauté until it’s soft and translucent, which takes about 5 minutes. This builds a solid base for the stew’s rich taste.

2-Next, stir in the chili flakes, coriander, cumin, and turmeric; cook until they release their aroma, about 1 minute. Then, add the minced ginger and garlic, cooking for another minute before seasoning with a pinch of sea salt and black pepper.

3-Now, add the diced sweet potatoes and rinsed brown lentils, making sure they’re well coated with the spice mix. Season generously with more salt and pepper to enhance the flavors.

4-Pour in the vegetable stock, scraping up any bits from the pot bottom to capture all that goodness. Bring it to a boil, then reduce to a simmer with the lid slightly ajar so steam can escape. Let it cook until the sweet potatoes are almost falling apart and the lentils are tender, around 30 minutes, while the liquid reduces by about one-third.

5-Stir in the coconut milk and chopped kale, then cover and simmer for 3-4 minutes until the kale wilts and turns bright green. Finally, adjust the seasoning with extra salt, pepper, or chili flakes if needed, and bring it back to a simmer to blend everything perfectly. Serve hot and enjoy the creamy results of your efforts.