Mince ginger and garlic, dice shallot, and cut butternut squash into 1/2-inch pieces to get 4-1/2 cups.

Heat coconut oil in a large pot over medium-high heat. Sauté shallot until golden, about 2–3 minutes. Add squash, garlic, and ginger, stirring to coat.

Stir in curry paste, curry powder, coriander, and salt until squash is coated. Cook until fragrant, about 3–5 minutes.

Pour in coconut milk, broth, and tomatoes. Stir, then bring to a simmer. Lower heat, cover, and cook until squash is tender, about 18–25 minutes. When the squash can easily be pierced by a fork, it’s ready.

Remove the lid and continue to simmer for a few minutes to thicken the sauce. Taste and add sugar if needed. Remove pot from heat and let cool for 2 minutes before very gently stirring in the baby spinach and allowing it to wilt.

Spoon curry over rice, add lime juice, and sprinkle with chopped nuts and cilantro.