Quarantine Curry

• 2 tbsp extra virgin olive oil
• 4 tbsp green curry paste
• 800 g tin white beans
• 400 g coconut milk
• 500 ml vegetable stock
• 1 tsp turmeric powder
• 0.5 lemon, juiced
• 1 bunch kale, stems removed and torn into small pieces
• 100 g feta cheese
• 0.3 cup pumpkin seeds, toasted