This month, I am returning to the world of delicious vegan recipes. This dish was created in a mad rush to throw dinner together one evening. We liked it so much it is now something I make frequently. I hope you enjoy it as well.

Sauce:

• 1 28 ounce can of whole tomatoes – just the tomatoes, not the liquid
• 1 can of lite coconut milk
• 1 heaping tbsp mild curry powder
• 1 heaping tsp ground coriander
• ½ tsp salt
• ½ tsp black pepper

Curry:

• 1 head cauliflower, cut into smaller florets
• 1 butternut squash, cubed
• ½ can chickpeas with some liquid

Blend the ingredients for the sauce with a hand blender; set aside. Place curry ingredients into a large pot, and pour sauce on top. Bring to a boil, lower heat, and simmer for about 30 minutes, mixing occasionally. Serve alone, with brown rice, or with quinoa. Enjoy!