Step 1

Cook rice according to package instructions.

Step 2

Warm the coconut oil in a large stock pot on medium heat. Add diced onion/shallot and stir fry for 5-6 minutes, until soft and fragrant. Add minced garlic and grated ginger, stirring for 1 minute. Add butternut squash, red curry paste, coconut sugar, salt, cinnamon, and cumin. Stir together until ingredients are evenly coated.

Step 3

Add coconut milk, diced tomatoes, and tamari/soy sauce. Stir together. Bring to a boil, then reduce heat and simmer (covered) for 15-20 minutes. Once the butternut squash is fork-tender, remove the lid. Add baby spinach and stir until wilted.

Step 4

Remove the pot from heat. Stir in the lime juice.

Step 5

Divide curry amongst bowls along with rice. Garnish with crushed peanuts and fresh cilantro. Enjoy!