Sunday, September 12, 2010
For Sunday dinner I created my own version of a potato curry and it was FABULOUS! My hubby said it was very filling and DELICIOUS! Kevin, my son, said he really liked it a lot and that it had 3 of his favorite things in it (potatoes, rice & noodles (he thought the lemon-basil zucchini were noodles). They both said they definitely wanted this dish again and they gave it a 10. I served it on both rice & raw, fresh zucchini noodles for the guys and I had mine with just zucchini. I hope you will give it a try and let me know what you think:) I LOVE YOUR COMMENTS!
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 (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.
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 & 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.