Heat 3 tablespoons of olive oil in a large pot over medium heat until shimmering.

Add the chopped yellow onion and cook for 5 minutes until softened.

Stir in the grated ginger, minced garlic, and cubed sweet potatoes, cooking for about 2 minutes until fragrant.

Add the garam masala, turmeric, and cayenne pepper, cooking for another minute.

Pour in 3 cups of water and season generously with kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until sweet potatoes are tender.

Stir in the coconut milk and chopped kale, cooking for 5 minutes. Remove from heat and stir in the fresh cilantro.

Meanwhile, for the chili oil, heat 1/4 cup olive oil and 2 minced garlic cloves in a small saucepan over medium-low heat. Cook, stirring occasionally, for 5 minutes until the garlic is fragrant.

Stir in the sesame seeds, chili flakes, and cumin seeds, cooking for 30 seconds. Remove from heat, stir in the smoked paprika, and season with salt. Let cool.

To serve, divide the cooked rice among bowls, ladle the stew overtop, spoon over the chili oil, and garnish with extra cilantro. Serve with Naan bread on the side.