• 2 tablespoons coconut oil
• 1 medium Maui onion, medium dice
• 1 1/2 teaspoons sea salt, plus more for seasoning
• 2 medium red bell peppers, seeds and ribs removed and cut into 1/4-inch strips
• 4 medium garlic cloves, finely chopped
• 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
• 3 tablespoons Thai red curry paste
• 2 (13- to 14-ounce) can coconut milk
• 1/2 cup water
• 1 tablespoon fish sauce
• 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
• 4 cups fresh baby spinach
• 2 teaspoons freshly squeezed lime juice
• 1/4 cup coarsely chopped fresh cilantro
• 1/8 cup chopped cashew for garnish (optional)
• Steamed brown basmati rice or quinoa, for serving
1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
2. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, fish sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
3. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes.
4. Add baby spinach to mixture. Remove the pan from the heat and stir in the lime juice.
5. Sprinkle with the cilantro and cashews, serve immediately over steamed rice.