Pour the oil into a frying pan/casserole pot on medium heat
Saute the onion, garlic and scallion until translucent and soft
Once soften, add the ginger, bell peppers, green beans and carrot and combine and cook for 5 minutes, stirring throughout the given time.
Pour in the passata (tomato) then season with curry powder, paprika, black pepper, cumin, parsley, thyme and salt
Add the beans, coconut milk , water, spinach and chilli then give a final stir.
Bring the pan/pot to a rolling boil, reduce to simmer on medium heat for 40-45 minutes.