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 serrano pepper small, diced
• 15 ounces white beans low sodium, drained
• 6 red potatoes large, cut each potato into 16 pieces
• 1 onion medium, 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 curry ground
• 1/2 teaspoon cayenne pepper
• 1 medium zucchini
• 1 lemon juiced
• 4 basil leaves
• salt
• pepper

1. 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.
2. 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.

vegetable broth, tomatoes, serrano pepper, white beans, red potatoes, onion, olive oil, ginger, salt, ground cumin, curry ground, cayenne pepper, zucchini, lemon juiced, basil, salt, pepper

Taken from www.yummly.com/recipe/Red-Potato-Curry-Over-Lemon-Basil-Zucchini-1671228 (may not work)