In a large dutch oven, sauté the onion until softened. Next add in the curry, ginger, garlic, turmeric, sea salt and pinch of cayenne. Cook for one minute. Add in the carrots, celery, cauliflower, and sweet potato and cook for 5 minutes until softened. Toss in the cilantro and garbanzo beans. Reserve the tomatoes and kale until the end. Add in the broth and coconut milk and bring to a boil. It should cover the vegetables like a soup. (Adjust liquid amount if necessary.) Bring to a simmer and cover for about 25-30 minutes or until all the vegetables can be pierced with a fork. Turn off the heat and add in the tomatoes and kale. Cover for 2-3 minutes. Mix with a spoon to distribute evenly. Squeeze the juice of one lime into the pot and season with additional spices and salt & pepper to taste. Serve hot with extra lime slices, cilantro and crushed red pepper flakes.