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Process garlic, ginger, turmeric, ground coriander, cumin, chilli and half the onion in a food processor until a coarse paste forms.
Heat 1 teaspoon oil in a large saucepan over high heat. In 2 batches cook beef, stirring for 2-3 minutes, until browned. Transfer to a plate.
Heat remaining oil in pan over medium heat. Add remaining onion and cook, stirring, for 3-4 minutes or until softened. Add spice paste and stir for 2 minutes or until aromatic.
Return beef to pan with tomato and stock. Bring to the boil. Simmer, covered, over low heat for 1 ½ hours. Add the pumpkin. Simmer, uncovered, for 15 minutes. Add zucchini and 2 tablespoons coconut milk and cook for 5 minutes, until pumpkin is tender. Season. Stir through spinach. Drizzle with remaining 1 tablespoon coconut milk. Top with coriander. Serve with rice.