Eggplant and Butternut Squash Curry

• 1 small container sliced mushrooms
• 1/2 medium eggplant - cubed
• 2 small zucchini - cubed
• 1/2 medium onion - chopped
• 1 yellow bell pepper - chopped
• 10 oz butternut squash cubed (we use frozen)
• 1 can of bamboo shoots
• 2 cans coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon basil
• 2 tablespoons minced garlic
• red curry paste to taste

Mix all ingredients together in a Crock-Pot and cook on low for 4 hours. Serve over brown rice.

This can also be prepped ahead and frozen or frozen once cooked.