Begin by roasting the sweet potato in a 375 degree oven until soft - approximately 30 minutes. At the same time cook the lentils until tender and set aside. Once the sweet potatoes are cool enough to peel, peel and dice. Add them to a blender with the coconut milk, blend and set aside.

In a Dutch oven, sauté the onion and spices over medium heat until softened and fragrant, about 5 minutes. Add chopped carrots and lemongrass. Cook for a minute or two. Now add the vegetable broth, garlic, ginger and thyme sprigs to the pot and simmer for a few minutes. Then add in the sweet potato coconut milk mixture. Bring to a boil, then reduce heat and simmer for 15 minutes. Next, add in the lentils and chick peas, mix well. Finish by adding in the chopped kale to the pot and simmer for an additional 5-10 minutes, or until the kale is wilted and the stew is heated through. Serve and enjoy.