Heat olive oil in a Dutch oven or large stock pan on medium-high heat. Add onions, carrots, peppers and garlic. Cook, stirring occasionally until vegetables are softened, about 4-5 minutes.
Stir in diced tomatoes, fresh ginger, curry powder, turmeric, cinnamon, garam masala, salt, pepper coconut milk and pumpkin puree. Bring mixture to a boil and add cauliflower.
Turn heat down to low, cover and cook 25-30 minutes stirring occasionally.
Stir in chickpeas and kale. Cook until kale is wilted and tender, about 3-4 minutes.
Serve over white rice, quinoa or other whole grain.