Curried Mixed Vegetables

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.