Ingredients

1 T oil or butter (we love avocado oil)

1/2 onion or 1 shallot

1 red bell pepper

approx. 2 cups diced butternut squash (we used one bag frozen from whole foods)

1/2 bag frozen cauliflower

1 tablespoon grated ginger

2-3 T red curry paste

½ T  yellow curry powder

1 (15 ounce) can coconut milk

¾ cup chicken broth

2 teaspoons fish sauce

2 teaspoons sugar

3-4 cups fresh baby spinach

chopped fresh cilantro

optional: add tofu, cashews, dried fruit

1. Saute the onion or shallot until it starts browning in the oil/ butter.
2. Stir in the cauliflower, squash and red pepper
3. Add ginger and stir to coat with the oil.
4. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. Check doneness if vegetables are fully cooked. Stir in the baby spinach until it wilts.
5. Serve with rice, naan, top with chopped cilantro.