1/2 Large Red, Yellow and Green Bell Peppers, sliced thin and bout 1″ long
1 Small Shallot, minced
1 Small White Onion, chopped
1″ Ginger, grated
1 1/2 Cup Tuscan Kale
1 1/2 Cup Butternut Squash, diced
2 Tbsp Thai Red Curry Paste
1 Can Coconut Milk
1/2 Cup Spring Water
1 1/2 tsp Coconut or Date Sugar
1 Tbsp Coconut Aminos
1 Tsp Lime Juice, fresh squeezed
1 Tbsp Grapeseed Oil
Place a deep pot on medium heat. When hot add oil then onions and sea salt and saute until onions are translucent and fragrant, about 5 minutes. Add ginger and shallot and cook for another minute. Add butternut squash and cook for 5 minutes before adding bell peppers. Cook for 5 more minutes.
Add curry paste and cook stirring often for 2 minutes. Add coconut milk, water, kale and sugar and stir to combine. Bring the pot to a low boil. Reduce heat and let cook until peppers, kale & butternut squash are cooked to desired tenderness. Remove pot from heat and add coconut aminos and lime juice. Stir to combine.
Serve warm and enjoy!