• 1 Tbsp coconut oil
  • 1 medium onion, diced
  • 1 tsp salt
  • 1 green bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 3 Tbsp Thai red curry paste
  • 1 14-oz. can coconut milk
  • 2-3 cups vegetables (ex: carrots, cauliflower, sweet potato)
  • ¼ cup Atlantic Sea Farms Ready-Cut Kelp
  • 2 tsp lime juice
  • 1/4 cup cilantro, chopped
  • ½ cup toasted cashews


  1. Melt the coconut oil in a large pan over medium heat. Add the onion and cook for 5-6 minutes, stirring occasionally. Add the bell pepper, garlic, ginger, and salt and stir to combine. Cook for an additional minute.
  2. Add the curry paste to the pan and cook for about a minute, stirring to coat the other ingredients. Add in the coconut milk and bring to a simmer. Stir in the vegetables. Simmer, stirring occasionally, for 15-20 minutes until the squash is fork-tender. Add the kelp, remove the pan from the heat and stir in lime juice. Taste and adjust salt and lime juice as necessary. Sprinkle with cilantro and cashews to serve.