Heat the coconut oil into a medium pot, and add the onion.
Cook for four minutes, over medium heat, stirring frequently, until translucent.
Add the grated ginger and garlic cloves, and cook for a minute.
Add the pumpkin, celery stalk, tofu and carrot, toss and cook for five minutes, stirring frequently.
Add the turmeric and red curry paste, toss to coat evenly, then add the water and coconut milk and mix to combine.
Bring to boil and simmer for 10 minutes, then add the broccoli and spinach and cook for 5 more minutes.
Add the lime juice and tamari sauce, season with black pepper and serve over black rice.