Set a nonstick skillet on medium heat, and add coconut oil, garlic, ginger and onion. Cook for 2 minutes and be careful not to burn the garlic.
Add curry paste and cook for an additional minute.
Add the mixture to a slow cooker, then add rest of the ingredients except for the bell pepper.
Cook on high for 4 hours. After 3 hours, add the sliced bell pepper (or zucchini, squash or eggplant).
Prepare the cauliflower rice. Spray the nonstick skillet with olive oil (or coconut oil), then add garlic and green onion. Cook for 2 minutes, then toss in cauliflower pearls/rice.
Add the veggie stock to the skillet and mix everything together, allowing the steam to cook and soften the cauliflower.
Stir the curry and season to taste with sea salt & pepper.
Garnish and enjoy the curry with cauliflower rice!