Step 1

First, prepare all of the vegetables and have them close by before you heat the pan. Get your rice cooking.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve with rice or noodles, and garnish with lime wedges, basil or cilantro and chopped cashews, if desired. Enjoy!