Peel, dice, rinse & drain potatoes. Set aside.
In a large pot, heat coconut oil over medium heat. Add onions & saute until beginning to brown. Add minced garlic & cook about one minute longer.
Add potatoes, coriander, turmeric, cumin and cayenne. Cook for 5 minutes, stirring a few times.
Add water just until potatoes are covered.
Cover pot & cook for 15 minutes, or until you can pierce potatoes with a fork.
Add chopped kale, cover & cook until kale is tender.
Uncover, add salt, and cook until curry is desired dryness (turning to high to evaporate water quicker if need be). I prefer a little bit of water left, as it tastes delicious when served alongside & soaked up by rice or other grains.
Let cool a few minutes before serving.