Foodista | Recipes, Cooking Tips, and Food News | Red Potato Curry Over Lemon-Basil Zucchini

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