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Heat oil in a large saucepan over medium heat. Add onion,
garlic, and ginger and cook stirring until onion is soft about 3
minutes.
Add curry powder, paprika, cumin, and thyme and cook stirring
for about 1 minute. Stir in squash to coat.
Add coconut milk, broth, salt and pepper and bring to a boil.
Cover saucepan and reduce to simmer for 15 minutes. Add peas
and cilantro cook for 1 more minute. Serve over brown rice.
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