This was my own spin on a recipe I saw in a magazine.  This hearty meal is packed with fresh herbs and veggies from the garden.  It was very simple and so delicious!  Make it vegetarian and leave out the chicken if you want too!  Veggies from my garden: zucchini, onion, peas (frozen), carrots, potatoes, peppers and basil and chives.

Recipe

1-2 tablespoons olive oil

1 yellow onion, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 whole carrots, chopped

3-4 Yukon gold potatoes, chopped

1 medium zucchini, chopped

1 cup fresh sugar snap peas chopped or you can use frozen petite peas too

2 teaspoons curry powder

1/2 teaspoon tumeric

salt and pepper to taste

2 cans light coconut milk

1/2 cup fresh chopped Thai Basil

1/4 cup fresh chopped Chives

Rotisserie chicken, meat removed and cubed

 

Add the oil, chopped onion, carrots, peppers and potatoes to a large dutch oven and cook for about 10 minutes, stirring occasionally.  Add the peas and zucchini and seasonings.  Cook for a few more minutes and then add the coconut milk.  Bring to a boil and then turn the heat down to medium low.  Allow to simmer until potatoes and carrots are soft, about 10-15 minutes.   Add the chicken until heated through if using.  Turn heat off and add the herbs.  Serve over cooked brown rice.