Curried Potatoes, Cauliflower and Green Squash

Summer is (unofficially) over and it is getting cool enough again to use the oven.  After a trip filled with all sorts of meat, I was excited to enjoy a warm vegan delight...but don't let the word "vegan" scare you.  I constructed this dish based on what looked good at the local veggie stand and to not be too hot because it is not that cold out yet.  It is a mild curry taste that is savory and filling.

Here was the method to my madness...
Turn on the oven to 300 degrees and in a large pot with a cover (you can see the pot I used below) that can be put go in the oven, mix:

• 1 can of light coconut milk (or regular)
• 1 cup of vegetable stock (low salt preferred, you could also do chicken stock)
• 1 tsp of sea salt
• 2 keffir lime leaves (optional)
• 2 tbs of a good curry powder
• 1/2 tbs of garram masala powder
• 1/2 tbs of paprika
• 1/2 tbs of black pepper
• 1 tbs of rice vinegar
• 1/2 tbs of sage powder (or fresh sage)
• 2 tsp of cinnamon
• 1/2 tbs of agave nectar, light (or honey)
• 1/2 cup of fresh chopped basil (thai basil would be preferred)
• 2 tbs of tamari (low sodium, preferred)
  
  Now is a great time, if you dish permits, to put the dish on the stove and start to warm up the vessel and the sauce (this will speed up cooking).  Add into the dish:  
• 1 can of chickpeas (rinsed)
• 20 baby red potatoes (quartered)
• 1 lb of firm tofu, cut into 1/2 cubes
• 6 baby sweet bell peppers (red, yellow and orange), cut off the stem top but keep the rest whole
• 3 green squash, halved and sliced into 1/2" slices
• 1 head of cauliflower, cut into medium sized florets
• 1/2 cup of yellow onion, quartered and sliced
• 1/4 cup of fresh ginger, chopped

Mix thoroughly and put the dish, covered, in the 300 degrees oven.  After 30 minutes, stir and increase oven to 350 degrees still covered.  After another 30 minutes, stir up again and put back in the oven but with no cover.  After 10 minutes, test the potatoes to make sure they are fork tender.  Take out of the oven and let it sit until cool enough to eat.  

This dish could easily be enjoyed with chicken, corn and/or more heat.  It would also be great over brown rice or quinoa.  

This is a hearty but light dish, if that is possible.  It fills you up but doesn't weigh you down but leaves a LOT of leftovers.