Gather your ingredients together.
Sauté onion in olive oil in a large high-sided skillet until softened.
While the onions are cooking, chop the remainder of the vegetables and heat broth in separate saucepan over medium-high heat.
Add carrots, broccoli, red pepper and mushrooms to skillet and sauté until nearly tender.
Add the squash and cabbage and cook for about 5-10 minutes or until the squash is just tender.
While the vegetables are cooking, add the potato starch to 1/2-cup cold water and mix as you would when thickening gravy.
When veggies are cooked to desired level, add broth to skillet and stir to incorporate.
Note: Starch and water separate easily and need to be re-stirred prior to addition to broth.
Add the potato starch/water mixture to skillet and stir.
Simmer for a few minutes until thickened.
Add curry paste, stir well and serve over noodles or rice.
Drizzle with Braggs Amino's to taste. Enjoy!