In a large pot sauté coconut oil, onions and garlic on medium heat for 4-5 minutes. Stir frequently.
Add turmeric, cumin, curry powder along with diced sweet potatoes, celery and carrots and cook for another 3-4 minutes.
Add in the quinoa, lentils, coconut milk and water.
Bring to a boil, cover with a lid and reduce heat. Stirring occasionally, let simmer for 15-20 minutes until vegetables are soft and quinoa is cooked. Remove lid.
Add sea salt and pepper to taste.
Add chopped kale to pot and simmer for additional 4-5 minutes.
Serve with your favorite crackers and enjoy.