1 tbsp olive oil
1 onion, finely diced
1/2 jalapeno, seeded, diced
2 tsp grated ginger
1 large garlic clove, minced
2 tsp curry powder
1 tsp salt
3 tbsp tomato paste
5 cups water
14 oz light coconut milk
1 cup red lentils
1 medium sweet potato, peeled and diced into 1/2-inch cubes
2 bunches lacinato kale, stemmed and coarsely chopped
2 tbsp minced cilantro