Prep vegetables: chop onion, sweet potato, butternut squash. Mince garlic. Grate ginger. Cube chicken.
Heat coconut oil over medium heat in a large pot. Saute onion, garlic and ginger until onion is translucent. Season chicken with the dry spices and add chicken to the pan, saute until cooked through.
Add butternut squash, sweet potato and garbanzo beans. Mix in red curry paste and stir until everything is coated. Add coconut milk and vegetable broth and bring curry to a simmer, stirring. Cover and cook for about 15 minutes or until the vegetables are cooked through and softened.
Optional: you can take one or two cups of the curry and blend it until smooth, then mix together with the rest of the curry. This gives it a creamier texture.
Pour over jasmine rice and top with cilantro, lime juice and chopped cashews. Mix a dollop of plain Greek yogurt for a creamy, cooling topping.
