Zucchini-Yam Noodles with Vegetable Curry Sauce

2 med.-lg. zucchini

1 lg. yam or sweet potato

2 lg. carrots

1 med. onion
2 stalks celery

2 very lg. purple shallots

3 sm. Yukon gold potatoes

2T organic solid coconut oil
16oz. Taste Of India ~ Tikka Masala Simmer Sauce
(not the curry shown in the first photo)

Spiralize the scrubbed zucchini and yam then put into a medium size casserole or roasting pan.  Chop-dice the next 5 vegetables.  Combine in a heavy pot with the coconut oil.  Simmer and stir a while to coat and begin to cook the vegetables, for about 5 minutes.

Add the simmer sauce and 1/2 a jar of water.  Stir and simmer for about 15 minutes to soften the vegetables just a little.  Pour over the 'noodles' and combine just a little.  Cover and bake at 325° for 20-30 minutes, just until the vegetables are still a little crisp-tender.  You don't want this overcooked.  It turns to vegetable mush quick if you forget it.  This turned out so well, I think I could make a big pot of it every week! . . . Lin