Heat oil in pan to medium-high heat and add onions and green bell peppers. Cook until onions are transparent in color and bell peppers are slightly softened.

Add curry powder, turmeric, thyme, oregano and red pepper flakes. Stir for 1 minute, then add 1 can of low sodium fiesta tomatoes.

Stir for 3-5 minutes.

Add 6 cups of almond milk.

Cover the pan and allow liquid to boil for 2 minutes.

Add the grits slowly and sprinkle salt to taste, allow to cook for 5-7 minutes until grits have thickened to your preference.

In a separate pan, sauté handful of mustard greens until tender. Place on top of finished grits.