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First, drain and press your brick of tofu. Set that aside to press while you get the cashews and kabocha squash ready.
If you don't have cashews that are already roasted, spread 3/4 cup (or slightly more for garnishes) whole, raw cashews evenly out on a baking pan.
Turn your toaster oven or oven to 250 degrees F. Bake the cashews for 15-20 minutes, checking and turning them frequently to prevent burning. Once golden brown, remove them from the oven and set aside.
Prepare the Kabocha squash by washing it first since you won't need to peel the skin off. Then, cut it in half (be careful as it can be tricky to cut) and scrape out the insides. Tip: you can save the seeds to roast as a snack.
After both halves are scraped, chop your squash into 1-inch chunks with the skin still on. Set those aside while you cut the shallots, ginger, garlic, Thai chilis, and bell pepper. At this point, cut the tofu into 1/2-inch chunks as well.
When your prep is done, melt 2 tbsp coconut oil in a Dutch oven over medium heat. Once hot, add in shallots, ginger, garlic, and Thai chili. Cook 2-3 minutes, or until fragrant.
Next, add in red curry paste and bell pepper. Stir to break up large chunks of curry paste, about 1-2 minutes. Then, add in kabocha squash and cook for 2 minutes more.
Once the kabocha squash is coated, mix in coconut milk, vegetable broth, coconut sugar, tamari or liquid aminos, and tofu cubes. Bring everything to a simmer, then reduce heat to low-medium and cover. The curry should stay at a simmer, but not be boiling (you may have to reduce it to low or just above).
Simmer your curry until the kabocha squash is tender, about 10-15 minutes. Lastly, add in the spinach, lime juice, lime zest, and cashews. Cover and cook for 4-5 minutes more at the same heat.
Taste and season with salt and black pepper to your preference. Serve curry warm with rice and a garnish of cilantro, Thai basil, and more lime wedges.