In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and tomato paste, and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.
While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.
Add the carrot and saute for a couple minutes.
Add the chickpeas and cook for another couple minutes.
Add the spinach and cook until wilted, about a minute.
Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.