Vegan Curried Lentil Kale Stew by Jessi's Kitchen

Ingredients

• 3 Tbsp Extra Virgin Olive Oil
• 1 cup White Onion
• 1 cup Carrots
• 4 cloves Garlic
• 1 whole Ginger Root
• 1/4 tsp Red Pepper Flakes
• 1 1/2 Tbsp Curry Powder
• 2 tsp Sea Salt
• 1 cup Lentils, Dried
• 28 fl oz Whole Peeled Tomatoes, Canned
• 2 cups Vegetable Broth
• 1 whole Coconut Milk
• 1/2 cup Cilantro
• 3 cups Kale