In a cast iron pan on medium heat, melt coconut oil. Sauté onions, garlic and ginger until fragrant, about 3 minutes.
Add spinach, a 1/2 cup at a time, ensuring it has wilted before adding the next portion. Repeat until all spinach has been added to pan.
In a small bowl whisk together coconut milk, smoked paprika and curry powder.
Stream spiced coconut milk into pan and stir with spinach to combine. Allow to simmer for 10 minutes or until slightly thickened. Season with salt to taste.