Don’t be intimidated by the longer list of ingredients for this recipe-chances are, you have many of the spices in your cabinet!  It’s really as simple as sautéing fresh in-season summer veggies, adding your favorite broth and silky coconut milk, and finishing with fragrant summer herbs.  Be sure to include the refreshing mint and basil upon serving, as they brighten and balance the flavors of the curry!  Serves 4

What (your ingredients):

3 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon turmeric
¼ teaspoon ground ginger
3 shallots, thinly sliced
1 onion, small dice
½ teaspoon salt
4 cloves garlic, chopped finely
1 zucchini, ½ inch slices
1 potato, ½ inch cubes
1 cup carrots, ½ inch slices
2 cups vegetable broth
1 (14-ounce) can coconut milk (I used “lite” coconut milk)
Fresh basil and mint

How (your directions):

In a large pot, sauté olive oil, curry, turmeric, ginger, shallots, onion, and salt until tender, about 5 minutes.

Add garlic and stir until fragrant, about 1 minute, so that the garlic does not burn or brown.

Add zucchini, potato, and carrots and sauté for 3 minutes.

Finally, add the vegetable broth and coconut milk and bring to a simmer for 20 minutes.

Garnish with fresh basil and mint, and serve as a soup or over rice!

Enjoy!

Why (the science): The active compound in turmeric and curry is curcumin, which acts as a powerful anti-inflammatory to relieve cramps or joint pain!