Heat a large pot over medium/low heat. Add the oil, garlic, and ginger and cook for 1-2 minutes, stirring frequently, until fragrant and very lightly browned.
Add the garam masala, curry powder, chili powder, ground coriander, ground turmeric, cumin, salt, and black pepper. Cook for 1 minute stirring constantly to develop the flavours.
Add the water, lentils, crushed tomato, and chickpeas and stir to combine. Make sure to scrape the bottom of the pot to get any browned bits incorporated.
Reduce heat to low and cover pot. Simmer for 20 minutes, stirring every 5 minutes, or until lentils are cooked through. If the lentils are not cooked through after the 20 minutes, add a few tablespoons of water and let simmer for an additional 5 minutes.
Add in the coconut milk, lemon juice, peanut butter, and kale, stirring to combine. Cover and simmer for an additional 8 minutes to wilt the kale and thicken the curry.
Serve with rice and/or flatbread and enjoy!