There is nothing like the tang of fresh garden tomatoes, soft purple potatoes, delicious zucchini and fresh herbs to make any pasta dish better! This was all eaten in just a few minutes! You could add chicken, but we didn’t miss it!

Recipe

We loved this hearty vegetarian dish! It is so flavorful and went well with Jasmine rice, but you could easily serve with brown rice too. Be sure to serve with a cooking mint infusion!

Recipe

3 tablespoons coconut oil

4 teaspoons curry powder

1 1/2 teaspoons garam masala

2 onions, chopped or 1/2 cup dried chopped onions

12 ounces sweet potatoes, peeled and chopped

4 cloves garlic, minced

1 serrano or jalapeno pepper, chopped finely

1 tablespoon fresh chopped ginger

1 tablespoons tomato paste

1 pound chopped zucchini

8 ounces green beans fresh or frozen

1 cup  water

1 (15 oz) can garbonzo beans (optional)

1 can coconut milk

1 quart canned tomatoes crushed or blended

Heat the coconut oil in a large dutch oven on medium heat. Add the curry, garam masala, onions, potatoes, garlic, serrano pepper, ginger and tomato paste until fragrant. Add the zucchini and green beans. Add the water, coconut milk, pureed tomatoes and garbonzo beans if using. Simmer covered until the potatoes are softened. Make the cilantro mint chutney.

Cilantro Mint Chutney

2 cups fresh cilantro

1 cup mint leaves

1/2 cup plain yogurt

1/4 cup onion, chopped

1 lime juiced

1 1/2 teaspoon sugar

1/2 teaspoon cumin

1/4 teaspoon sea salt

Blend all ingredients together and add to the curry when finished cooking. Serve with rice.