1. Preheat conventional oven to 425˚F.
2. Place cauliflower, squash, onion, and green peppers in a medium bowl, toss with oil. Spread on a lined baking sheet in a single layer and season with salt as desired. Roast for 20 to 25 minutes, or until tender and browned. Set aside.
3. Prepare Pioneer Brown Gravy, per package instructions, then whisk in curry powder and set aside.
4. Add cooked chicken to gravy in a larger pan, bring to boil then reduce heat and simmer for 5 minutes. Then add roasted vegetables and stir to combine then serve.
Tip: Basmati rice is suggested to serve alongside this dish but white rice, brown rice, or even quinoa would be a delicious accompaniment. If you prefer a spicy version use 1 ½ tbsp. of hot curry powder.