Chicken and Coconut Curry (4 servings, 6 pts each)

¾ lb boneless skinless chicken breast cut into chunks
salt, pepper
1 tsp canola oil
1 red bell pepper, cut into strips
6 scallions, chopped
2 ½ tsp Thai red curry paste
2 tsp sugar
1 tsp ground cumin
½ tsp ground coriander
1 (14 oz) can light coconut milk
1 (12 oz) bag cauliflower florets
1 (6 oz) bag matchstick cut carrots

Sprinkle chicken with salt and pepper. Heat oil in nonstick skillet. Add chicken and cook through about 5 minutes. Transfer to plate. Add remaining oil to skillet. Add bell pepper and scallions, cook, stirring until scallions turn bright green about 1 minutes. Add curry paste, sugar, cumin, and coriander; cook, stirring constantly about 1 minute. Stir in coconut milk, cauliflower and carrots, bring to boil. Reduce heat and simmer, covered, stirring occasionally until vegetables are tender, about 6 minutes longer. Return chicken to skillet and cook until heated through.