INGREDIENTS
1
peeled seeded, and cut into small 2-inch pieces 2 pound butternut or kabocha squash
1 handful
Cilantro, fresh leaves
2 tsp
Coriander, ground
4
Garlic cloves
1
Yellow onion, medium
1/2 cup
Coconut milk, full fat
2 tbsp
Thai red curry paste
4 cups
Vegetable broth
1 tbsp
Lime juice, fresh
1
red pepper flakes (up to 1/4 teaspoon
1/4 tsp
Sea salt
2 tbsp
Coconut oil or olive oil
1/2 cup
Coconut flakes, large unsweetened
1 tsp
Cumin, ground