When your prep is done, melt 2 tbsp coconut oil in a large pot over medium heat. Once hot, add in shallots, ginger, garlic, and Thai chili. Cook 2-3 minutes, or until fragrant.
Next, add in red curry paste and bell pepper. Stir to break up large chunks of curry paste, about 1-2 minutes. Then, add in kabocha squash and cook for 2 minutes more.
Once the kabocha squash is coated, mix in coconut milk, vegetable broth, coconut sugar, tamari or liquid aminos, and tofu cubes. Bring everything to a simmer, then reduce heat to low-medium and cover. The curry should stay at a simmer, but not be boiling (you may have to reduce it to low or just above).
Simmer your curry until the kabocha squash is tender, about 10-15 minutes. Lastly, add in the spinach, lime juice, lime zest, and cashews. Cover and cook for 4-5 minutes more at the same heat.
Taste and season with salt and black pepper to your preference. Serve curry warm with rice and a garnish of cilantro, Thai basil, and more lime wedges.