Curried Mixed Vegetables

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Australian cookbook author charmaine solomon created this mixed vegetable side dish that has a range of nuanced flavors. Perfect side dish for any meal that needs a good pick me up or can be eaten with pita as nice lunch!!

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Steps

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In a medium bowl , toss the diced carrots , potato , zucchini and onions with the chiles , ground coriander and ground turmeric.

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In a large saucepan , heat the vegetable oil.

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Add the ginger and cook over moderate heat until golden , about 1 minute.

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Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges , about 4 minutes.

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Add the tomatoes and half of the cilantro , cover and cook until the vegetables are tender , about 10 minutes.

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Stir in the edamame and cook for 2 minutes longer.

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Remove from the heat.

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Stir in the yogurt and lemon juice and season with salt.

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Transfer the vegetables to bowls , garnish with the remaining cilantro and serve with the warmed pitas.

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Ingredients

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carrots, yukon gold potato, zucchini, onions, red chilies, ground coriander, ground turmeric, vegetable oil, fresh ginger, tomatoes, cilantro, edamame, plain nonfat yogurt, fresh lemon juice, kosher salt, whole wheat pita bread