Vegetable Curry

I took this recipe from my friend's blog (legumesamis.com) and love it!  It tastes better than any Thai or Indian cuisine I've had at a restaurant and is easy to prepare because the sauce is pre-made.  Don't be nervous about the lack of chicken or other meat.  It's filling, tasty, and nicely textured as is.  Warning:  It is just a little teeny bit spicy, and I think this is what keeps my kids from diving in.  I serve this curry over white or brown rice accompanied by hot garlic naan bread (I buy tandoori naan brand at the grocery store.)  Serves 6 or more.

2 Tab. olive oil
1 onion, chopped
3 small red potatoes, chopped (can substitute other potato type)
1/2 large or 1 small cauliflower, chopped to bite size
1 zucchini, chopped
1/2 c. frozen peas
1 can garbanzo beans, drained & rinsed
1 bottle Trader Joe's "Thai Red Curry Sauce"
1 can coconut milk (light is fine)

Heat oil in an extra large saute pan. Saute onion until soft, then add potatoes and cauliflower.  Saute a few more minutes and then add zucchini.  Saute until all veggies are a little soft.  Add peas, beans, curry sauce and coconut milk.  Simmer until everything is tender.  Add salt and pepper if desired.  Serve over rice.