Ingredients:

1 13.5 ounce can light coconut milk

1 14.5 ounce can chunky tomato sauce

2 TBS curry powder (or less to taste)

1/2 head cauliflower, broken into florets

4 carrots, peeled and sliced diagonal

1 large zucchini, cut into wedges

1 onion, peeled and chopped

1 potato, peeled and diced

1 TBS cornstarch dissolved in 1-2 TBS water

Instructions:
Combine coconut milk, tomato sauce, and curry in a large saucepan, and stir together. Bring to a boil, then reduce to medium-low heat. Add add the vegetables, stir to mix well. Simmer until tender, 30-45 minutes. Stir in cornstarch and water mixture to thicken slightly. Season with salt and pepper to taste. Serve with jasmine or basmati rice.