In a large bottomed pot over medium high heat, add Oil, allow to get hot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté Onions for 5 minutes. Add a little Oil if required, add the Coconut Cream, Curry Powder, and Garam Masala. Break up the Coconut Cream, mix well, sauté for 1 minute. Add Squash, mix well, sauté for 5 minutes, stirring regularly.

Reduce heat to medium, make a well in centre of pot, add a little Oil if required. Add Ginger, and Garlic, sauté for 30 seconds. Deglaze pot with Wine, allow Wine to mostly reduce.

Add Mushrooms with the Water, Peas, and Tomatoes, bring to a simmer. Add Coconut Milk, mix well, bring back to a simmer. Add Chicken Stock bring to boil, then simmer for 45 minutes.

Add Spinach, simmer for 2 minutes.

Serve with Rice, or Pita Bread.