Heat oil into a large saucepan on high heat. Add shallots, carrots, yellow and red capsicums and cook for five minutes.
Add garlic and ginger and cook for another minute, before adding the green curry paste and spices. Cook for a further minute.
Stir in water and snow peas, and bring to a boil. Turn the heat down to low and simmer for ten minutes.
Add in your baby spinach, Cocobella coconut yoghurt, tamari sauce and cook until the spinach has just wilted.
Serve with brown rice, lime, and fresh coriander.