Sauté onion, celery and garlic in coconut oil until onion is translucent.
Lower heat. Add garam masala and curry powder and stir well.
Add lentils and quinoa, coat with oil.
Add water, ginger & salt, bring to a boil. Reduce heat to simmer.
Simmer for 20 minutes.
Add yam & coconut milk. Simmer 10 more minutes or until lentils and quinoa are soft.