Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.24 Kcal (918 kJ) | ||
| Calories from fat | 106.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.81g | 18% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 1% | |
| Sodium | 58.48mg | 2% | |
| Potassium | 724.5mg | 15% | |
| Total Carbs | 19.49g | 6% | |
| Sugars | 9.57g | 38% | |
| Dietary Fiber | 5.03g | 20% | |
| Protein | 11.22g | 22% | |
| Vitamin C | 58.2mg | 97% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.5mg | 8% | |
| Calcium | 131.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 76.96 Kcal (322 kJ) | ||
| Calories from fat | 37.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 18% | |
|---|---|---|---|
| Cholesterol | 1.04mg | 1% | |
| Sodium | 20.53mg | 2% | |
| Potassium | 254.33mg | 15% | |
| Total Carbs | 6.84g | 6% | |
| Sugars | 3.36g | 38% | |
| Dietary Fiber | 1.77g | 20% | |
| Protein | 3.94g | 22% | |
| Vitamin C | 20.4mg | 97% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.5mg | 8% | |
| Calcium | 46mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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