Crock Pot Butternut Squash Curry

1 butternut squash, peeled, chopped, seeds removed
3 medium carrots, chopped
1 onion, peeled and chopped
1 can of chickpeas
1 can of diced tomatoes
1/2 cup of water
3 Tbsp of curry powder
1 bag of frozen cauliflower
Salt & pepper to taste

If you like, you could add chicken broth or bouillon instead of water.

Put the squash, carrots, chickpeas, tomatoes, water, and spices into the crock pot on low heat for 8 hours or high heat for 4 hours (this is definitely up to interpretation).

Once the squash and carrots are soft, add the cauliflower and any more spices you think it needs, let it cook another 30 minutes.

Serving Size: makes 10 1-cup servings