Step 1 Blend coriander, galangal (or ginger), lemongrass and garlic with a stick blender (or in a food processor) to make a paste.
Step 2 Heat peanut oil in a large, deep non-stick frying pan set over high heat; stir in paste. Add coconut milk and stir for 1 minute. Add potatoes, tamari, sugar and curry powder; stir well and bring to the boil. Add vegie stock with 3 cups water; return to the boil.
Step 3 Add shallots and mushrooms to curry; simmer for 15 minutes, or until potatoes are tender.
Step 4 Meanwhile, cook basmati rice in a large saucepan according to packet instructions.
Step 5 Add spinach to curry; cook for 3 more minutes, or until wilted.
Step 6 Top rice with curry and serve.