Coconut Curry Kabocha Squash
- 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
- 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.
- 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.
- 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.
- Add baby spinach to mixture. Remove the pan from the heat and stir in the lime juice.
- Sprinkle with the cilantro and cashews, serve immediately over steamed rice.