Peel butternut squash, remove the seeds, and dice into ½ inch cubes. If you can find pre-diced butternut squash, use that!

Remove stems from cauliflower and cut into small florets. Set aside.

Dice onion and set aside.

Dice garlic and set aside.

Heat a large pot over medium heat and add olive oil.

To the pot, add onion and sauté for 5 minutes, until tender.

Add garlic and sauté for 1 minute.

Add tomato paste, curry powder, garam masala, ginger, and ground coriander. Cook for 2 minutes.

Add tomato sauce, vegetable broth, and canned tomatoes. Mix well.

Add butternut squash and cauliflower.

Bring to boil, reduce to simmer, and let cook for 30 minutes, until squash is fork tender.

Add canned chickpeas, baby spinach, coconut milk and cook for another 5 minutes.

Remove from heat.

Serve over brown rice and garnish with cilantro and fresh lime juice.