Vegetable Coconut Curry

Ingredients

• 2 Tbsp. unrefined coconut oil
• 1 cup broccoli florets
• 1 cup Shiitake mushrooms
• 1 cup sweet potatoes, peeled and sliced into 1-in chunks
• 1 cup rainbow carrots, peeled and sliced into 1-in chunks
• 1⁄4 cup baby vidalia, diced
• 1⁄4 cup green onions, diced + more for garnish
• 1 Tbsp. fresh garlic, minced
• 1 tsp. red curry paste
• 1 tsp. curry powder
• 1 tsp. turmeric
• 3 bay leaves
• 1 Tbsp. salt-free lemongrass paste
• 2 1⁄2 cups no-sodium vegetable stock
• 13 oz. (1 can) unsweetened coconut milk
• 1 bag frozen cauliflower rice, for serving