DIETS: LC GF KT VG VT
Serves: 4
Time: 30 min

Ingredients:

• 2 Tablespoons olive oil
  
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 1/2 cups broccoli florets
• 1 cup sliced mushrooms - any kind
• 1 small onion, sliced
• 1 (4oz) jar green curry paste
• 1 Tablespoon vegetable bouillon (powder or paste)
• 1 (15oz) can full-fat coconut milk
• 1 cup spinach, chopped
• Salt & Pepper, to taste
• 4 cups cooked cauliflower rice

Instructions: 

• Heat the olive oil over medium heat in a large skillet.
  
• Add the peppers, broccoli, mushrooms and onion and cook until veggies have softened (about 10 minutes).
• Mix in the curry paste, bouillon, coconut milk & spinach and cook for 5 minutes, stirring well.
• Meanwhile heat the cauliflower rice in a saucepan or microwave.
• Taste the sauce and add salt & pepper if needed.
• Serve over hot cauliflower rice.

Nutrition Info Per Serving: 
Calories 377
Total Fat 31 g
Cholesterol 0 mg
Sodium 422 mg
Potassium 974 mg
Total Carbohydrate 23 g
Dietary Fiber 8 g
Sugars 9 g
Protein 9 g