1tablespoonthai curry paste – recipe link mentioned above
Fresh red chilies
In a large saucepan , heat up oil on medium heat , sautee the onions and garlic for a minute, add in butternut squash, sautee for 2-3 minutes, add in cauliflower , enough water to cover the veggies , cinnamon stick. Let it simmer for 10-12 minutes or until tender. Cool down the mixture, discard cinnamon. Quick puree the veggies, add more water to adjust desired consistency. Return the puree to the saucepan, add in the curry paste , salt and pepper to taste . Taste test and adjust the seasoning. Garnish .Serve piping hot.
Make a big batch ahead of time and freeze . Skip the spice if you do not prefer it. Just squeeze in some lemon and add a dash of pepper for extra flavor .