Arrange the grated potatoes in shallow layers in a large colander, sprinkling salt in between layers, and pressing down so that salt touches all of the potato. Let colander sit in the sink, draining potato water, while you prep the other ingredients.
In a large, deep skillet, heat coconut oil until fragrant. Add onion, shallot and garlic; stir and sauté until slightly softened, about 3 – 4 minutes. Add chopped kale, and sauté for an additional 5 – 8 minutes, or until kale has wilted and is bright green. Add curry & cayenne pepper: stir well and fry for 1 minute. Transfer kale mixture to a large bowl.
Press one more time on potatoes to eliminate excess water. Transfer potatoes to a clean kitchen towel and twist in the towel, removing as much excess water as you can. Add the potato and beaten eggs to the kale. Mix well, until the mixture is uniform.
Wipe out the skillet. Add Becel oil with a bit of coconut oil to 1/2-inch depth over medium heat. Using a quarter cup measure, form a patty of latke batter, and add to hot oil, flattening gently so that the oil comes up at least halfway on the sides of the latke. Fill the skillet with latkes without crowding the pan. Fry until the underside is crisp and a deep brown, about 1 – 2 minutes. Carefully flip the latkes and cook for another minute or two on the other side. Drain on a paper towel-lined plate.