Place the onion, garlic, ginger, chillies and curry powder in a small food processor and process until a thick paste forms.
Heat half the oil in a large wok or non-stick pan over high heat. Cook tofu, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate and set aside.
Reduce heat to medium. Add the curry paste to wok. Cook, stirring, for 3-4 minutes or until aromatic. Add curry leaves. Cook, stirring, for a further minute.
Pour in coconut milk and stock. Bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add pumpkin, tofu and simmer, covered, for 6-7 minutes or until pumpkin is almost tender. Add beans. Simmer, covered, for 2-3 minutes or until tender. Stir in spinach until just wilted.
Serve curry on quinoa with a squeeze of lime juice and extra curry leaves.