Make the curry broth: Heat 1 tablespoon oil in a medium pot over medium-high heat. When hot add ginger, garlic, red pepper flakes, green curry paste and cumin. Stir and cook for 1 minutes.
Add in coconut milk, lime juice, fish sauce, coconut sugar and sea salt. Whisk to combine. Bring sauce to a boil and then lower the heat to low, and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.
Meanwhile sauté vegetables: Heat 1 tablespoon oil in a large sauté pan. Add peppers, onions, and a pinch of salt and cook until onions turn translucent and the peppers have started to softened, about 3-5 minutes.
Add butternut squash "noodles" and sauté for an additional 5-7 minutes. If adding the spinach, add at the end and toss until wilted.
Divide vegetables in serving bowls and pour curry sauce over. Garnish with cilantro, scallions, and red chili pepper, if using, and enjoy immediately.
For keto or whole 30 omit the coconut sugar.
This dish isn’t very spicy, but has a kick. If you don’t like spicy food, start with 1/4 teaspoon green curry paste and add more to taste while the sauce is cooking!
You can add any veggies to this dish that you have on hand! Potatoes, carrots, corn, spinach, etc. If you add vegetables, add them in step 5 along with the peppers and onions with the exception of dark leafy greens such as spinach and kale. Add the leafy greens once the butternut squash has cooked for at least 5 minutes in step 6 and cook the leafy green just until it starts to wilt. If added before, the greens will be overcooked.