Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, cooking until fragrant and translucent.

Add the chopped carrots and bell pepper, cooking for another 5 minutes.

Add the sliced mushrooms and cook until they release their moisture.

Stir in the curry powder and cook for 2 more minutes to release the flavors.

Pour in the coconut milk and vegetable broth, bringing to a simmer. Cook until the vegetables are tender, about 10 minutes.

Add the chopped spinach and cook until wilted.

Season with salt and pepper to taste.

Cook the rice according to package instructions.

Serve the curry over cooked rice.