Heat a large saucepan or wok over medium heat. Add the oil and cook the onion, stirring often for 2 minutes.
Add the garlic, carrot and pumpkin and cook for 5 minutes, stirring often. Add the mushrooms and cook for a further 2 minutes. Add the curry powder and cook for 2 minutes.
Stir in the coconut milk and bring to the simmer. Add the broccoli and cook for 3 minutes or until all the vegetables are tender, then fold in the spinach.
Season to taste with salt and pepper.
Spoon the curry into four serving bowls with the rice and garnish with the spring onions.