Red Potato Curry Over Lemon-Basil Zucchini


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


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.


This a delicious potato curry over raw zucchini noddles.


6.0 servings


Tuesday, November 16, 2010 - 8:39pm

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