In a large pot, heat the vegetable oil over medium heat.

Add the chopped onions and sauté until translucent.

Stir in the minced garlic and cook for another minute.

Add the chopped red and green bell peppers to the pot and sauté until they soften.

Add the chopped tomatoes and cook for about 5 minutes until they break down and release their juices.

Stir in the paprika, curry powder, dried thyme, salt, and freshly ground black pepper. Mix well to combine the ingredients.

Pour in the vegetable broth or water and bring the mixture to a simmer.

Add the chopped spinach or other greens to the pot and stir until they wilt and cook down.

Cover the pot and let the Efo Riro simmer for about 15-20 minutes, allowing the flavors to meld together.

Taste the Efo Riro and adjust the seasoning if needed. If you prefer a spicier dish, add chili pepper or hot sauce to taste.

Remove from heat and let the Efo Riro sit for a few minutes before serving.

Serve the Nigerian Efo Riro hot, garnished with fresh cilantro or parsley if desired.

This dish can be enjoyed with rice, plantains, yam, or any preferred accompaniment.