Butternut Squash & Pineapple Curry | Roaring Spork

Ingredients

• 4 cups Rice
• 2 Tbsp Olive Oil
• 1 Green bell pepper, chopped
• 4 Carrots, chopped
• 12 White onion, chopped
• 1 pinch Salt
• 2 cloves Garlic, minced
• 12 Cremini Mushrooms, sliced
• 1 Butternut Squash, peeled and cut into 1/2" chunks
• 4 oz Thai red curry paste
• 4 cups Vegetable Stock
• 14 oz Coconut Milk
• 1 can Pineapple, cut into 1/2" chunks(we used canned pineapple in juice)