1 lb ground bison
1 TB coconut oil
1 cup Brussels sprouts, finely chopped
3 carrots, julienned into thin strips
1 cup cabbage, shredded
6 asparagus spears, cut into thirds
1 1/2 tsp yellow curry powder
1/2 cup lite coconut mild
1/4 cilantro, chopped
salt, to tast
Heat skillet over medium heat. Add ground bison and cook thoroughly. Remove ground bison from skillet and set aside. Melt coconut oil in skillet. Add Brussel sprouts, carrots, cabbage, and asparagus spears. Saute vegetables or 7-8 minutes or until soft. Add in ground bison and stir together. Mix in yellow curry powder and coconut milk. Cook for an additional 5 minutes. Remove from heat. Add a pinch of salt.
Serve with your favorite rice or couscous.