Butternut Squash Thai Curry

• 2 tablespoons vegetable/peanut/grapeseed oil
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• fresh hot chillies (I used 3 Thai chillies, pick whatever heat level you can take!), thinly sliced
• 4 tablespoons red curry paste
• 1 tablespoon yellow curry powder
• 3 cups peeled and diced butternut squash
• 1 (15-ounce) can garbanzo beans, drained
• 1 (13.5 oz) can coconut milk
• 1 cup vegetable broth
• 1/4 cup fresh Thai or regular basil leaves
• 2 teaspoons sugar
• 1 teaspoon kosher salt

Cilantro leaves, for garnish

1. In a wok or large saute pan, heat the oil over medium-high heat. Add the bell pepper and onions and cook until sligggghtly browned and soft, 3 to 4 minutes.
2. Add the garlic, ginger, chillies (if using), red curry paste, and curry powder and cook, stirring until fragrant, 5 minutes.
3. Add the butternut squash, garbanzo beans, coconut milk, vegetable broth, basil, sugar, and salt. Bring to a boil, then cover and simmer on low.
4. So pretty.
5. Cook until squash is tender, about 25 minutes. Plate over white rice and top with cilantro.