Curried Mixed Vegetables
Curried Mixed Vegetables might be just the main course you are searching for. One serving contains 415 calories, 18g of protein, and 14g of fat. This vegetarian recipe serves 4. Head to the store and pick up kosher salt, pocketless pitas, onions, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric. .
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.