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Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes.
Add the soy sauce, coconut milk, water, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.
Add the red pepper and kale to the pot and let them cook for about 3 minutes, until they begin to soften. Season to taste with salt, if needed.
Serve with the chopped peanut and some cilantro over top.