1-tablespoon olive oil

1 medium yellow onion, medium dice

1 medium green bell pepper, seeded and sliced into strips

1 medium red bell pepper, seeded and sliced into strips

1 medium potato, peeled and cut into bite-size pieces

2 cups of roasted kabocha squash, cut into bite-size pieces

3 large garlic cloves, minced

2 tablespoon fresh ginger, grated

3 tablespoons Thai red curry paste

1 14-ounce can unsweetened coconut milk

.5-cup water

1-tablespoon soy sauce


First, heat olive oil in a large Dutch oven; add the onions and sauté gently until soft.

Add the sliced red and green peppers, garlic and ginger and sauté for a couple of minutes more.

Mix together your curry paste and when well blended add it to your sauté mixture for two more minutes letting the heat bring out the flavors of the spice blend.

Use your nose, you want the most from your spices without burning your spices, so when fully fragrant, pour in the coconut and water mixture stirring to combine.

Add the soy sauce and bring the pot to a simmer, add the diced potatoes and the roasted kabocha squash, bring to an easy simmer and cook for 30-minutes.

Add the juice of a lime, combine and serve over hearty organic brown rice. Enjoy!