Bok Choy Curry

Heat oil in large nonstick skillet over medium-high heat and cook bok choy stems and bell pepper until vegetables are crisp-tender, about 5 minutes. Stir in garam masala and cook 30 seconds more.

Add mushrooms and cook until softened, about 3 minutes.
Stir in bok choy leaves and pineapple chunks cook until leaves are wilted and mixture is heated through, about 2 minutes. Transfer vegetables to a bowl.

Combine coconut milk and 1/2 Knorr® Vegetable Bouillon Cube in same skillet and bring to a boil. Reduce heat and simmer until slightly reduced, about 5 minutes. Pour coconut mixture over vegetables in bowl, sprinkle with sesame seeds and season, if desired, with salt. Serve with wild rice if desired.