Warm coconut oil in a large pot over medium-high heat. Add sliced bell peppers, onions, and garlic. Saute for 5 minutes.
Add ginger and curry paste, stir well to incorporate. Slowly stir in coconut milk, vegetable broth, fish sauce, and coconut palm sugar. Bring to a slow boil. Add cauliflower florets, reduce heat to a low simmer, cover and cook until cauliflower is tender about 15-20 minutes. Check at the 10-minute mark and give a gentle stir.
Add spinach, cover and allow to wilt (2-3 minutes). Stir well. Add lime juice, stir well.
Serve piping hot with fresh cilantro and additional lime wedges. Serve with rice, quinoa, or noodles if preferred.
Variations on THE BEST Thai Red Vegetable Curry:
Add 1 pound of shrimp (peeled and deveined) - add to pot before you add the spinach, cook for 2 minutes or until the shrimp is no longer opaque, continue with the rest of the recipe as written.
Add shredded chicken. If you have leftover chicken and want to add more protein to the dish simply shred the chicken and add to the pot before you add the spinach.
Replace the cauliflower with broccoli, cauliflower is still my favorite in this recipe but broccoli works equally well.
Replace spinach with any other leafy green. I've made the recipe with kale, swiss chard, collard greens, and mustard greens. They all work well. Depending on the toughness of the green you will need to cook longer. Spinach wilts in about 2-4 minutes, collard greens will take considerably longer.