In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes until it starts to soften. Next, add the curry powder, salt and pepper, and stir frequently for another couple of minutes to wake up the spices.
Stir in the bell pepper for a couple more minutes, then mix in the potato, squash, apple, rice, and water.
Bring to a boil, then lower the heat to medium-low, cover the pot, and let it simmer for about 30 minutes until everything is nice and tender.
Mix in the beans, kale, lemon, and coconut milk at this point. Taste and adjust for salt, curry, or lemon as needed to get the flavor you like.
Serve in bowls topped with the baked tofu cubes. So nourishing and comforting!