Butternut Squash & Pineapple Curry
This Southeast Asian dish is ready in less than an hour and is a great choice to add to your meal prep rotation.
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Cooking tools:
- Chef's knife
- Peeler
- Cutting board
- Spoon
- Pot
- Saucepan
- Stove
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)
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