Curried Mixed Vegetables Recipe

Name: Curried Mixed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large carrots, cut into 1/4-inch dice; 1 medium yukon gold potato, peeled and cut into 1/4-inch dice; 1 medium zucchini, cut into 1/4-inch dice; 2 medium onions, cut into 1/4-inch dice; 2 long red chilies, seeded and minced; 2 tablespoons ground coriander; 1 teaspoon ground turmeric; 3 tablespoons vegetable oil; 2 teaspoons fresh ginger, minced; 2 medium tomatoes, diced; 1/2 cup cilantro, very coarsely chopped; 1 cup edamame, shelled frozen (soybeans); 1 cup greek plain nonfat yogurt; 1 tablespoon fresh lemon juice; kosher salt; 4 pocketless whole wheat pita bread, warmed

Servings: persons

2 large carrots, cut into 1/4-inch dice
1 medium yukon gold potato, peeled and cut into 1/4-inch dice
1 medium zucchini, cut into 1/4-inch dice
2 medium onions, cut into 1/4-inch dice
2 long red chilies, seeded and minced
2 tablespoons ground coriander
1 teaspoon ground turmeric
3 tablespoons vegetable oil
2 teaspoons fresh ginger, minced
2 medium tomatoes, diced
1/2 cup cilantro, very coarsely chopped
1 cup edamame, shelled frozen (soybeans)
1 cup greek plain nonfat yogurt
1 tablespoon fresh lemon juice
kosher salt
4 pocketless whole wheat pita bread, warmed

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.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large carrots, cut into 1/4-inch dice, 1 medium yukon gold potato, peeled and cut into 1/4-inch dice, 1 medium zucchini, cut into 1/4-inch dice, 2 medium onions, cut into 1/4-inch dice, and more.

Yes, Curried Mixed Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Mixed Vegetables

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