Add coconut oil to a large pot over medium heat. Once hot, add shallot and sauté for a few minutes until lightly browned. Add salt, fresh ginger, garlic, and red pepper flakes. Stir 30 seconds until fragrant.

Add bell peppers and curry paste, stirring to coat. Let cook for 1-2 minutes then add squash.

Pour in squash, coconut milk, maple syrup, and soy sauce. If your vegetables are not fully submerged, add a cup or so of water. Bring to a simmer on medium heat. Once simmering, reduce head to low and cover. Cook for 10-15 minutes, until squash is tender and cooked through.

Remove lid and add broccoli and kale. Let cook about 3 more minutes then remove from heat. Stir in lime juice. Taste and season to your preference, adding more salt, curry paste, or lime juice. Serve with rice or quinoa and Thai basil (or cilantro). This curry will keep in a covered container in the fridge for about 5 days.