*This makes about 3-4 servings depending on your personal goals. (Macros based on 3.)

Ingredients:
1 zucchini
1 yellow summer squash
6 asparagus spears
6 green beans
1/2 red bell pepper
1 cup frozen peas, thawed
2 cups riced cauliflower
2 tablespoons feta cheese

Curry sauce:
1 1/2 cup coconut milk
1/4 large yellow onion
1/2 red bell pepper
3 garlic cloves, chopped
1 teaspoon tomato paste
1 teaspoon garam marsala seasoning
1 teaspoon curry powder
1/2 teaspoon chili flakes

Instructions:

1. preheat oven to 400 degree F. Cut all veggies (expect the peas) into thick matchsticks and add them to a casserole dish.
2. in a food processor, add the coconut milk, onion, bell pepper, garlic cloves, tomato paste and seasoning – blend until smooth.
3. pour the curry sauce over the veggie casserole dish and cover with foil, let bake for 30 minutes.
4. remove from oven take foil off and add the peas and put back in oven, uncovered for an additional 30 minutes.
5. in a medium pan over medium high heat, drizzle some olive oil and add the riced cauliflower, season with salt and pepper, let cook 5-7 minutes, stirring frequently until tender.
6. remove the curry veggies from oven, portion some on top of the cauliflower rice and top with a sprinkle of feta cheese.

Macros Per Portion:
Calories: 163.2
Carbs: 22.9 g
Net Carbs: 14.8 g
Fat: 5.3 g
Protein: 9.2 g