Thai-Style Butternut Squash Curry with Coconut Toasted Cashews

Ingredients

• 3 Tbsp coconut oil
• 1 sweet onion, peeled and finely chopped
• 3 Tbsp red curry paste
• 2 Tbsp minced fresh ginger
• 1 Tbsp minced garlic
• 1 tsp turmeric powder
• 1 tsp sea salt
• black pepper to taste
• 1/2 tsp cinnamon
• 1 small jalapeno pepper, stem + seeds removed, thinly sliced
• 1 red bell pepper, chopped
• 1 medium crown of broccoli, chopped into florets
• 1 small butternut squash (approximately 3-4 cups), peeled and chopped into bitesize cubes
• 2 14-ounce cans full-fat coconut milk
• 2 cups vegetable broth
• 1/4 cup cashew butter
• 1 Tbsp coconut aminos or gf soy sauce
• juice of 1 lime
• Optional: 1 tbsp coconut nectar or sugar (avoid if Whole30)
• Fresh cilantro for serving
• 1 cup cashews
• 1 Tbsp coconut oil
• sprinkle of sea salt