1green bell pepper, seeds removed and thinly sliced
1red bell pepper, seeds removed and thinly sliced
5cupsbutternut squash, diced into ½" cubes (about 1.5 lbs)
1cupcarrots, diced into ½" cubes (2 carrots)
4garlic cloves, minced
3tablespoonred curry paste
1tablespoonyellow curry powder
1(15 oz can)coconut milk
cashews, lime juice, cilantro for serving
Cook rice according to instructions. Set aside.
Heat coconut oil in large skillet over medium heat. Add onion and peppers and cook for 4-5 minutes or until onions are translucent.
Add butternut squash, carrots, and ginger and stir to coat in oil. Toss in red curry paste and yellow curry powder and stir until everything is coated. Cook for another 2-3 minutes or until fragrant. With 30 seconds remaining, add garlic.
Add stock, coconut milk, fish sauce, peanut butter and sugar and bring to boil. Reduce heat to simmer and cover and cook for 15-20 minutes or until butternut squash are cooked through. Stir in kale and cook until wilted.
Serve over rice with crushed cashews, cilantro and fresh lime juice.
Be consistent when cutting the vegetables so everything will cook evenly.
To save time, buy pre-cut butternut squash cubes.
You can replace the kale with spinach but you need to add it earlier to give it time to wilt.
You control the amount of heat in this curry by how much red curry paste you add, so if you like it hotter, add another 1-2 tbsp.