Roughly chop the red onion
Chop the purple potato into small cubes
Add your oil to a large stock pot and put on medium/high heat
Sauté onions in stock pot and add your cumin, coriander, red pepper flakes, salt, all spice, garam masala, turmeric, ginger, and garlic. Sauté everything together until onions are soft
Add the onions and spices to the blender on medium speed for 30 seconds and puree into a paste
Add your chopped purple potatoes back to the stock pot along with the curry paste from the blender with your vegetable broth
Stir well and then add your red lentils.
Cook everything on low/medium heat (at a simmer) for 20-25 minutes, stirring it every few minutes to prevent sticking
Once your lentils are cooked through add your kale and cook for one minute
Remove pot from heat, add your spinach and your coconut milk, then stir well
Serve in a bowl with your choice of rice, quinoa, naan, or right out of the bowl!