Curried Mixed Vegetables

Ingredients

• 36 g Carrot, cut
• 1/4 cup Yukon Gold Potato, peeled cut
• 1 medium Zucchini, diced
• 55 g Onion, diced
• 2 tbsp Red Chilies, seeded minced
• 1/2 tsp Coriander, ground
• 1/4 tsp Turmeric, ground
• 1 tbsp Vegetable Oil
• 1/4 tsp Ginger, minced
• 48.13 g Tomato, diced
• 2 tbsp Cilantro, chopped
• 1/4 cup Edamame, shelled
• 1/4 cup Plain Nonfat Yogurt
• 2 tbsp Lemon Juice
• 1/4 tsp Kosher Salt
• 1 piece(s) Wheat Pita Bread, warmed

Instructions

1. In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric.
2. In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.

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