Red Potato Curry Over Lemon-Basil Zucchini

Photo: The Health Seeker's Kitchen

Ingredients

2 1/2 cups vegetable broth

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

1 small Serrano pepper (diced)

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

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

1 medium onion, diced

1 tablespoon olive oil

2 teaspoons minced ginger

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

1 teaspoon ground cumin

1 teaspoon ground curry

1/2 teaspoon cayenne pepper

1 medium zucchini

1 lemon (juiced)

4 basil leaves

salt & pepper

Preparation

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.

Prepare zucchini noodles my slicing with a spiral slicer into spaghetti like pieces. Combine noddles with lemon juice & liquid from potato curry to make 1/2 cup. Add salt and pepper to taste and garnish with basil leaves. You do not need to warm zucchini noodles.