2white or yellow onionsdiced or sliced to your liking
1/3cupred curry paste
1butternut squashcubed (about 5 cups)
2parsnipschopped into bite-sized pieces
6medium carrotschopped into bite-sized pieces
2cupssliced mini sweet peppers
salt to taste
2cans lite coconut milk (unsweetened)13.5 ounces
red pepper flakesoptional
cooked white rice
optional garnishes: sliced grape tomatoesfresh cilantro, more sliced sweet peppers
Heat oil in a dutch oven over medium high heat. Add onion and cook until fragrant and translucent, about 5 minutes.
Stir in the curry paste, squash, parsnips, peppers, and carrots and stir to combine. Season with salt to taste. Cook until you can start to smell all the flavors, about 4-5 minutes.
Stir in the coconut milk and bring to a boil. If you want your curry a bit spicy, add a dash of red pepper flakes. Once boiling, reduce to a simmer and heat, uncovered for 30 minutes. Taste again and add more salt if desired.
Serve over rice and garnish with cherry tomatoes, fresh cilantro, and fresh sweet peppers.