Begin by making the curry paste. Place all of the ingredients into a food processor and process until well combined.
Place a large saucepan over a medium heat and add the olive oil and cook the curry paste for 5 minutes, until aromatic.
Add the chopped onion, potatoes, mushrooms and carrots. Coat in the curry paste before adding the coconut milk.
Reduce the heat to a medium low and simmer for 20 minutes, or until the potato is tender. Add the chili pepper and simmer for further 5 minutes.
Finally add the green beans and spinach leaves and cook for a few minutes so that the spinach wilts.
Serve with steamed rice and pappadams.
Notes
Feel free to use whatever vegetables you desire. Also try adding chickpeas once the potato is tender.For a gluten-free option, serve with riced cauliflower instead of traditional rice.