1. Start the night before and let the mixed legumes soak 8-12 hours in water. Use a mix that will be cooked through within 30 minutes (e.g. lentils, small beans). Drain well before using.

2. Prepare the veggies by peeling and chopping the onion and garlic. Peel the ginger and grate it finely. Peel the pumpkin, remove the seeds, and cut it into bite-size dices. Set aside.

3. Heat up a large pot, add the oil and fry the chopped onions until translucent and soft – for about 3-4 minutes. Add the garlic, ginger, and the drained legumes and fry for a minute or two. Add the Garam masala, turmeric, and cayenne pepper, mix well and continue cooking for another 2 minutes. Next, add the butternut and cook another minute or so. Deglaze with the veggie stock, season with salt and pepper, and let cook over medium-low heat for about 25 minutes.

4. While the stew is cooking, wash the kale thoroughly, dry, remove the thick stems, and cut it into bite-sized pieces. Wash, dry, and chop the coriander. Set aside.

5. Add the coconut milk and chopped kale to the pot and continue cooking for about 5 minutes. The pumpkin and legumes should be soft but not mushy. Add the chopped coriander, season with chili flakes and more salt, and pepper to your liking. Serve immediately.