Winter Vegetable Red Curry

Ingredients

• 2 tablespoons safflower oil
• 2 medium onions, thinly sliced
• ⅓ cup red curry paste (from a 4-ounce can)
• 1 medium butternut squash, peeled and cubed (about 5 cups)
• 8 medium carrots or parsnips, or a combination of both, peeled and cut on the bias into ¼-inch pieces (about 5 cups)
• 1 can (13.5 ounces) unsweetened coconut milk
• 1 can (13.5 ounces) unsweetened light coconut milk
• 8 mini sweet peppers, seeded and sliced (about 2 cups)
• Kosher salt
• Cooked rice, halved grape tomatoes, and fresh basil leaves, for serving

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