First, start your rice cooking. I used white rice here, to keep the time under 30 minutes. You can use brown rice, but it takes closer to 40 minutes to cook.
Once the rice is cooking, prep all your vegetables/potatoes.
TIP: Make it even easier by purchasing minced garlic, grated ginger in a tube, and pre-chopped broccoli and cauliflower.
Heat the oil in a large pot/pan, then add the onion. Cook for 2-3 minutes, then add the garlic and ginger. Cook 1 minute more, then add the curry powder and stir.
Now add all the vegetables (except the spinach and cilantro), then pour the coconut milk on top. Add the red curry paste (if using), salt and enough water to just nearly cover the vegetables. Mix it all together well. Bring to a boil, then simmer for about 10 minutes.
Once the vegetables are tender, stir in the maple syrup, lime juice and the spinach until it wilts. Season with more salt to taste, if needed, and serve with fresh cilantro, cooked rice, hot sauce and maybe Easy Vegan Naan.