2 teaspoons fresh lime juice, with zest from 1 lime
2 teaspoons brown sugar
3 cups fresh baby spinach
Cooked rice, for serving
Heat the oil in a large pot over medium-high heat. Add the shallots and cook for about 3-4 minutes, until slightly softened. Add in the garlic, ginger and squash and cook another 5 minutes, stirring often so not to burn. If the squash sticks too much to the pot, add a splash of vegetable broth.
Add the soy sauce, curry paste, powder, coriander and stir to coat the vegetables with the spices. Add in the coconut milk, tomatoes, vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes, stirring occasionally, or until squash is tender.
Turn off the heat and add the spinach, stirring until just wilted, about 1 minute.
Serve with cooked rice (or grain of choice) and garnish with chopped peanuts and extra lime juice, if desired!