Red Potato Curry over Lemon-Basil Zucchini

Serves 4-6

2 1/2 cups vegetable broth

2 1/2 cups tomatoes (diced) about 4 large Roma tomatoes

1 small Serrano pepper (diced)

2 (15 oz.) cans low sodium white beans(drained)

6 large red potatoes (cut each potato into 16 pieces)

1 medium onion, diced

1 Tbsp olive oil

2 tsp. minced ginger

1-2 tsp. sea salt (start with 1 tsp. and then add more as needed)

1 tsp. ground cumin

1 tsp. ground curry

1/2 tsp. cayenne pepper


In large pan combine broth, beans, tomatoes, potatoes, onion, olive oil, ginger, spices, pepper & salt. Simmer uncovered for 35 minutes.  Add more salt and pepper to taste if needed. Serve over zucchini noodles, rice or both.


Zucchini Noodles

3 medium zucchini (slice with a spiral slicer)

Juice of 1 lemon

Liquid from potato curry dish to make 1/2 cup with the lemon juice

4 basil leaves (sliced)

salt and pepper


Peel and slice zucchini noodles with a spiral slicer Mix lemon juice & curry mixture juice to equal 1/2 cup.  Add 4 sliced basil leaves and salt and pepper  to taste.  You do not need to warm the zucchini noodles. 

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