24/26 - One-Pot Thai Yellow Curry Noodles

1½ red bell peppers

3 medium carrots

4½ garlic cloves

3 cups (75g) kale

1½ medium onions

3 medium potatoes

7.9 oz (225g) brown rice noodles

3 vegetable bouillon cubes

⅓ cup + ½ Tbsp (100g) Thai yellow curry paste

1½ Tbsp (23ml) reduced-sodium soy sauce

1½ cups (270g) cooked brown lentils

2⅔ cups (630ml) canned full-fat coconut milk

2¼ tsp (10g) light brown sugar

1½ Tbsp (23ml) vegetable oil

⅓ cup + ½ Tbsp (55g) unsalted roasted peanuts

6 cups (1.4L) water