Place the oil into a large saucepan over medium-low heat. Once heated, add the onion, celery, carrots, and ¼ teaspoon of salt and sweat for 2 to 3 minutes. Add the garlic, ginger, and bay leaf and continue to sweat for another 1 to 2 minutes, make sure to not allow garlic and onions to brown.
Add the peas, water, and curry powder. Increase the heat to high and bring it to a boil. Lower the heat to low, and let it simmer until the peas are tender and not holding their shape, approximately 30 minutes, stirring once in a while.
Add the kale, coconut milk, the remaining 1 teaspoon salt, turmeric, and ground pepper. Mix.
Continue cooking, simmering for another 10 minutes. Mix the lemon juice and serve.