Preheat oven to 400ºF and line a baking sheet with aluminum foil.
Peel the potatoes, poke a few holes in them, and microwave for 2 minutes. Carefully remove the potatoes, place on a cutting board to cube.
Spread the cubed potato over the prepared baking sheet, and toss with 1/2 of the oil, salt, and 1/2 of the curry. Spread the potato evenly over the baking sheet, and bake for 20-25 minutes, until tender and lightly browned.
In a large pot, add broth and farro, and bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook uncovered for about 20-25 minutes, until the farro is tender and the broth is absorbed.
Once the potatoes and the farro are cooked, divide evenly among the bowls.
In a medium-sized bowl, add the kale and vinegar. Massage the kale for about 1 minutes. Add even amounts of the kale to each bowl.
Add even amounts of each of the following ingredients to each bowl: dates, olives, chickpeas, and goat cheese.
In a small mixing bowl, combine, tahini, lemon juice, the remaining 1/2 of the oil, the remaining 1/2 of the curry, and turmeric.
Drizzle the sauce over the grain bowls and garnish with chopped walnuts.