Curried Vegetables

I found a similar recipe in food blog land, and tweaked it to fit my kitchen today! This will be a very healthy bowl of yummy goodness all week for lunch or dinner.

1 large baking potato – chopped (I left skin on)
2 cups cooked chickpeas
1 carrot, diced into pennies
1 zucchini – cut into half moons
1 squash – cut into half moons
1 onion, chopped
1 8 oz mushrooms, sliced
1 28 oz can crushed tomatoes
1/2 cup blush wine
2 T curry powder
1 tsp sriracha sauce
1 tsp evoo

Add all to a big skillet and let go for about an hour, stirring every so often, on a high simmer – till all veggies are done.
Serve as is – or over spaghetti squash, couscous, anything you want.