Heat canola oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Add curry, coriander, cumin and turmeric; cook, stirring 1 -2 minutes.
Stir in plum tomato, pumpkin purée and vegetable broth; and cook about 5 minutes.
3. Add coconut milk, simmer, covered, for 15 minutes.
4. Add shrimp, broccoli, green beans and lime juice and cook over low heat until shrimp, broccoli, and green beans are cooked, about 10 minutes.
5. Add spinach and mix in, cooking an additional 3 – 5 minutes just until it is wilted.