Cook the pasta according to package instructions. Set aside.
Heat 1tbsp coconut oil in a large saute pan; add green onions (or onions) and saute for 1 minute, then add the garlic and cook until fragrant.
Add the curry powder and cook for a minute.
Then add spinach (or collard greens), tomato, green beans, edamame, mushrooms and green chilies. Cook over medium-high heat until the veggies are softened, about 3-5 minutes.
Stir the stock, coconut milk and tomato paste in a bowl. Pour this over the vegetables in the pan and bring to a simmer. Cook, stirring until thickened. Season the sauce with salt and pepper.
Add the cooked pasta to the sauce and toss well to coat the noodles.