🍛 Zucchini, Lima Bean & Potato Curry

Serves 2

Ingredients

• 1 medium zucchini, chopped
• 1 medium potato, peeled and diced
• 1 cup frozen lima beans
• 1 tomato (or ½ cup cherry tomatoes), chopped
• 2–3 chilies (jalapeño or serrano), finely minced
• 2 Tbsp chicken bouillon (or 2 cubes)
• 3 cups water
• 2 Tbsp oil (avocado oil spray preferred)
• ½ tsp turmeric
• ½ tsp paprika or chili powder
• ½ tsp curry powder
• ⅛ tsp Tugger pepper
• Salt to taste
• 1 tsp cornstarch, mixed with water

Instructions

1. Heat 2 Tbsp oil in a saucepan. Add 1 diced potato, 1 cup frozen lima beans, and 2–3 minced chilies. Sauté briefly.

2. Stir in ½ tsp turmeric, ½ tsp paprika, ½ tsp curry powder, and 1 chopped tomato.

3. Pour in 3 cups water and 2 Tbsp chicken bouillon. Simmer uncovered for about 30 minutes, until potatoes and lima beans are very soft.

4. Lightly mash the mixture with a fork or ricer to break down some potatoes and beans. Add a slurry of 1 tsp cornstarch mixed with water and stir until thickened.

5. Stir in 1 chopped zucchini and simmer for 5 minutes until just tender but still bright.

6. Add ⅛ tsp Tugger pepper and salt to taste. Serve warm with naan and pickled cucumbers.

Tips

• Mashing creates a creamy base while keeping some texture
• Add zucchini late to keep it from getting mushy
• Leftovers thicken overnight—add a splash of water when reheating

🛒 Shopping List

Produce

• 1 medium zucchini
• 1 medium potato
• 1 tomato (or ½ cup cherry tomatoes)
• 2–3 chilies (jalapeño or serrano)

Frozen

• 1 cup frozen lima beans

Pantry

• 2 Tbsp chicken bouillon (or 2 cubes)
• 2 Tbsp oil (avocado oil preferred)
• ½ tsp turmeric
• ½ tsp paprika or chili powder
• ½ tsp curry powder
• ⅛ tsp Tugger pepper
• 1 tsp cornstarch
• Salt