Curried Mixed Vegetables Recipe

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• 2 tbsps ground coriander .
• 1 medium zucchini, cut into 1/4-inch dice .
• 3 tbsps vegetable oil .
• 1 tbsp fresh lemon juice .
• 2 long red chilies, seeded & minced .
• 1/2 c cilantro, very coarsely sliced .
• 1 c edamame, shelled frozen (soybeans) .
• 2 medium tomatoes, sliced .
• 1 c greek plain nonfat yogurt .
• 1 tsp ground turmeric .
• 1 medium yukon gold potato, peeled & cut into 1/4-inch dice .
• 4 pocketless whole wheat pita bread, warmed .
• kosher salt .
• 2 large carrots, cut into 1/4-inch dice .
• 2 medium onions, cut into 1/4-inch dice .
• 2 tsps fresh ginger, minced

• Step #1 In a medium bowl, zucchini & onions with the chiles, potato, toss the sliced carrots, ground coriander & ground turmeric.
• Step #2 In a large saucepan, heat the vegetable oil.
• Step #3 Add the ginger & cook over moderate heat until golden, about 1 min.
• Step #4 Add the seasoned vegetables & cook over moderately high heat until they just start to brown around the edges, about 4 mins.
• Step #5 Add the tomatoes & half of the cilantro, cover & cook this until the vegetables are tender, about 10 mins.
• Step #6 Stir in the edamame & cook for 2 mins longer.
• Step #7 Remove from the heat.
• Step #8 Stir in the yogurt & lemon juice & season this with salt.
• Step #9 Transfer the vegetables to bowls, garnish with the remaining cilantro & serve this with the warmed pitas.
• Enjoy the Curried Mixed Vegetables recipe

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