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Export 20 ingredients for grocery delivery
First, prepare all of the vegetables and have them close by before you heat the pan. Get your rice cooking.
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Once it's warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
Add the butternut squash or sweet potatoes, red bell pepper, zucchini and curry paste to the pan and cook, stirring frequently, for 2-3 minutes.
Whisk the cornstarch with a little of the coconut milk (about 1/2 cup) then add to the pan. Add the rest of the coconut milk, cauliflower, broccoli, sugar, soy sauce and lime juice. Stir.
Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the vegetables are tender. Stir in the baby spinach and peas and cook until the peas are heated through and the spinach has wilted. Thin with a little water, as desired.
Serve with rice or noodles, and garnish with lime wedges, basil or cilantro and chopped cashews, if desired. Enjoy!