Thai Summer Yellow Squash Curry

Name: Thai Summer Yellow Squash Curry
Ingredients: 2 tablespoons red thai curry paste; 2 cups low sodium vegetable stock, divided; 1 yellow onion, diced; 1 3/4 pounds summer squash, diced (I use zucchini and scallop squash); 1/2 pound grape tomatoes, halved (I used Zima tomatoes); 1 cup full-fat coconut milk (from a can); 1/2 cup uncooked red lentils; one 15-ounce can chickpeas, thoroughly drained and rinsed; 4 leaves of kale, stems removed, leaves finely chopped; Salt and freshly ground black pepper to taste