Heat coconut oil in a dutch oven on medium heat.
Add onion and cook for 6-8 minutes.
Add garlic and ginger and cook for 1 minute.
Add carrots and cook for 2 minutes.
Add pepper and cook for 2 mintues.
Add asparagus and cook for 4-6 mintues until all vegetables are softened.
Add curry paste and brown sugar and cook for 1 minute.
Add broth and deglaze pan.
Add coconut milk and add spinach.
Let simmer until spinach is wilted.
Serve over rice.