2 tsp coconut oil, water, broth or another cooking oil of choice
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tbsp red curry paste
1 green bell pepper, seeds removed and roughly chopped
1 heaping cup peeled and chopped carrot
4–5 cups peeled and cubed kabocha squash
1 14 oz can full-fat or light coconut milk
1 cup vegetable broth or water
1 tbsp coconut sugar, brown sugar or maple syrup
1 tbsp soy sauce or gluten-free tamari
1–2 tbsp lime juice, to taste
1 tbsp white miso paste, optional
2 cups rice
Cook rice based on package instructions.
Prepare the squash, vegetables, garlic and ginger. To prepare the squash, cut it in half from top to bottom, then cut each half into two chunks. Cut the chunks into wedges and then cut the skin off. Cut the wedges into half inch cubes (keep them on the smaller side for a quicker cooking time).
Heat 1 tbsp oil, water or broth in a large skillet over medium heat. Add the onion, garlic and ginger and saute for 5-6 minutes until soft and fragrant.
Add the carrot, bell pepper and red curry paste, stir well and cook for a few more minutes.
Add the rest of the ingredients and bring to a low simmer. Cover and cook over low to medium heat for 10 minutes, stirring occasionally.
Remove the lid and cook for another 5-10 minutes until the squash is tender and the curry is starting to thicken.
Serve over rice topped with fresh cilantro and chopped peanuts or toasted cashews.
Recipe and image adapted from: https://runningonrealfood.com/kabocha-squash-red-curry