Heat coconut oil in a saucepan over medium heat. Sauté the onion, ginger and garlic until the onion is translucent. Add the curry paste and cook for 1 to 2 minutes.
Add cauliflower, pepper mushrooms and sauté a few more minutes. Add the coconut milk and the vegetable broth. Stir until well blended. Add lentils, zucchini, soy sauce and maple syrup. Mix well.
Simmer and cook for 15 to 20 minutes or until vegetables are tender and lentils are soft.
Add the kale and continue cooking for about 2 minutes.
Serve with rice and garnish with fresh coriander if desired.