Curried Mixed Vegetables

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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 chiles, seeded and minced

2 tablespoons ground coriander

1 teaspoon ground turmeric

3 tablespoons vegetable oil

2 teaspoons minced fresh ginger

2 medium tomatoes, diced

1/2 cup cilantro, very coarsely chopped

1 cup shelled frozen edamame (soybeans)

1 cup plain, nonfat Greek yogurt

1 tablespoon fresh lemon juice

Kosher salt

4 whole-wheat pocketless pitas, warmed

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