Method

1. Heat oil in a large soup pot. Add onion, garlic, leeks, and ginger. Stir for 3 minutes on medium to high heat or until onion softens.
2. Stir to enhance aromas and reduce to medium heat.
3. Add ½ cup water and allow to simmer to a paste while stirring occasionally.
4. Add carrots, lentils, salt, pepper and 2 cups of water. Stir.
5. Bring water to boil and reduce to low heat and simmer for 20 minutes (or until lentils are mostly cooked).
6. Add coconut milk, cauliflower and capsicum. Cook on low for another 5 - 10 minutes covered.
7. Add kale and coriander and stir through the curry.
8. Serve within a few minutes after greens have been added.