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Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook for 3-4 minutes or until beginning to soften.
Add the carrots, red bell pepper and potatoes and cook for 5-6 minutes, stirring often so the potatoes don't stick to the pan.
Add the red curry paste, garlic and ginger and cook briefly, 30 seconds.
Add the vegetable broth, coconut milk and tomatoes. Bring to a boil, reduce heat to medium-low and simmer for 8-10 minutes. (The potatoes should be close to done.)
Add the cauliflower florets. Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife.
Add the baby spinach by the handful and stir after each addition until wilted.
Add lime juice and salt or vegan "fish" sauce to taste.
Garnish with fresh Thai basil leaves.
Serve with cooked jasmine rice.