Cut cauliflower into approximately 4cm florets. In a heated, greased large saucepan, saute onion and carrot about 2 minutes. Add korma paste, stir over heat for a further minute or until fragrant. Add cauliflower florets, coconut cream and 2/3 cup water. Bring to the boil, reduce heat to low and simmer covered 25-30 minutes or until vegetables are tender. Add spinach leaves, cook until just wilted.