In a large saucepan, heat the oil. Cook the onion and garlic until they are tender. Add the ginger, the pepper flakes, the curry paste, the carrots and the tofu cut into small cubes. Cook for a few more minutes to release the aromas.
Add the coconut milk and the broth and bring to a boil. Lower the heat, cover and let simmer about
5 min. or until the carrots are cooked.
Add the spinach (add a bit of water as required) and continue cooking for 2 min. so that the spinach wilts.
When ready to serve, garnish with fresh coriander.