Start by washing and peeling the onion, garlic, and ginger; then chop the onion, bell pepper finely. This will provide the base flavors for your curry. Total time includes cleaning and chopping.

In a pan, sauté the chopped onion, garlic, and ginger for about 3 minutes until fragrant. Then, add the bell pepper and stir-fry for an additional 2-3 minutes. This will develop a deep flavor. Stir frequently to prevent burning.

Next, add the spinach, curry powder, and coconut milk to the pan. Stir well to combine all the ingredients and allow it to simmer for about 5 minutes until the spinach is wilted, and the sauce thickens slightly.

After simmering, season with salt to taste and give it a final stir. This step ensures all flavors are balanced, ready to serve. Preparing the serving area for plating should also be done at this time.

Serve the curry warm with rice or naan. Garnish with fresh cilantro for added flavor. Store leftovers in an airtight container in the fridge for up to 3 days, reheat before serving.