Preheat your oven to 200°C (400°F). While it heats, place a large, deep 9x13 inch baking dish over a medium heat on your hob. Add the coconut oil and let it melt until it shimmers and releases a faint, nutty scent.

Sweat the aromatics: Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it turns translucent and softens. The edges should look golden, and the kitchen will smell sweet and savoury. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant — you'll notice their sharp, warm aroma intensify.

Bloom the curry paste: Spoon in the red curry paste and stir it into the onion mixture. Cook for 2 minutes, stirring constantly. The paste will darken slightly and release its oils, filling the air with a pungent, spicy perfume. This step deepens the flavour significantly.

Build the creamy broth: Pour in the coconut milk and stock, then add the tomato purée, ground turmeric, and brown sugar. Stir everything together until the sauce is a uniform, vibrant orange-red. Bring it to a gentle simmer — you'll see small bubbles breaking the surface, and the broth will smell rich and aromatic.

Add the dumplings and vegetables: Carefully nestle the dumplings into the broth in a single layer. They should be partially submerged. Scatter the halved cherry tomatoes around them, then gently fold in the baby spinach. The spinach will wilt down as it cooks, so don't worry if it looks piled high.

Bake until golden and bubbling: Cover the dish tightly with aluminium foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil carefully — steam will rush out, and the surface will look glossy and bubbly. Return the dish to the oven, uncovered, for another 12–15 minutes. The dumpling tops will turn a deep golden brown, and the edges of the broth will be bubbling vigorously. The spinach will have wilted into the sauce, and the tomatoes will have softened, releasing their sweetness.

Rest and garnish: Remove the dish from the oven and let it sit for 5 minutes. This allows the broth to settle and the dumplings to absorb any remaining liquid. Just before serving, scatter fresh coriander leaves and slices of red chilli over the top for a burst of colour and freshness.