Cauliflower kabocha squash peas curry

Sauté onions for 20 minutes. As minced garlic, chili pepper, ground cumin, ground coriander, ground turmeric and cook for about a minute. Add coconut milk, fish sauce, tomatoes, carrots, lime zest, and simmer for 5 minutes. Add cauliflower and kabocha squash. Season with salt.  Cover and simmer for 25 minutes. Add peas and Thai basil and turn off the heat. Serve with brown rice. Sprinkle cilantro and roasted peanuts. Drizzle lime juice.