2cupsbrown riceprepared according to directions on package
In a large Dutch oven or other heavy-duty pot, heat the oil over medium-high heat.
Add the onion, jalapeño, sweet red pepper and garlic, and cook, stirring occasionally, until onions are translucent, 3 to 4 minutes.
Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices.
Add the tomato paste and curry paste and stir until well blended with the aromatics, about 1 minute. Add the broth, fish sauce, red pepper oil, coconut milk, cinnamon stick, and bring to a boil.
Reduce the heat to medium low or low and simmer for 10 minutes.
Add the potatoes, squash, tomatoes, green beans and carrots.
Raise the heat to medium and return to a boil.
Cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, and juice from halve of lime; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro and lime wedges, and topped with rice.