In a large stock pot or dutch oven, heat oil over medium-high heat.
Add onions and sweat for 3-4 minutes.
Add spice blend, garlic, and curry paste, and stir for 2 minutes more.
Add tomato paste and coconut milk and stir to combine.
Add sugar (optional) and fish sauce.
Add diced sweet potatoes and bring to a boil.
Simmer on MEDIUM heat for 3-5 minutes
Add butternut squash and bring back to a boil.
Simmer on LOW heat for 15 more minutes.
Add cauliflower or beans.
Simmer for 5-10 minutes, or until the potatoes and squash are heated through.
Ladle into bowls or cool and place into containers for freezing.
Garnish hot bowls of curry with a generous amount of torn cilantro or thai basil.
Throw a few peanuts on the top.
Let each family member or guest add Sriracha or another Chili Sauce to their dishes to taste.
Serve alone or with quinoa, rice, or flat bread.