HEAT a large skillet over medium high heat. Add canola oil and let it warm for 30 seconds. Add onions and cook until translucent, about 5 minutes. Stir in garlic, curry, cumin, coriander, and red pepper flakes and cook for 2 more minutes. Stir in ginger and coconut milk, and scrape up any bits from the bottom of the skillet. Bring to a boil, then reduce heat and simmer 3 minutes.
POUR this mixture into a slow cooker. Add in squash, potatoes, diced tomatoes, and vegetable stock. Stir in lentils, honey, and sea salt. Cook on low for 6-7 hours or high for 3-4 hours.
STIR in the fresh spinach or kale, and cilantro. Cover and cook on high for 5 minutes.
SPOON into bowls. Top with cashews and a dollop of plain yogurt.