Butternut Squash and Carrot Curry with Zucchini Rice

In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant. Stir in the curry paste, cinnamon, and cardamom. Cook for another minute.

Add the diced butternut squash, sliced carrot, grated zucchini, diced canned tomatoes, and rinsed red lentils to the pot. Pour in the coconut milk and enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until the vegetables are tender.

In a separate pan, heat some oil over medium heat. Add the grated zucchini and cook for 5-7 minutes until softened. Season with salt and pepper to taste.

Serve the butternut squash and carrot curry over the zucchini rice. Garnish with coconut flakes and chopped cashews for added texture and flavor. Enjoy your delicious and nutritious meal!

For a spicier kick, you can add chopped chili peppers or a dash of cayenne pepper to the curry. Additionally, you can garnish the dish with fresh cilantro leaves or a squeeze of lime juice for a burst of freshness.