• 1 medium potato, peeled, small dice

  • 1⁄4 cup ghee or cooking oil of your choice

  • 2 teaspoons ground turmeric

  • 1 tablespoon salt, or to taste

  • 1 medium cauliflower head, florets removed

  • 1 red or green bell pepper, small dice

  • 1 1⁄2 cup frozen peas

  • 1 1⁄2 tablespoons Bina’s Feisty Tiger Spice Blend

  • 1 tablespoon lime juice

  • 1⁄2 cup fresh cilantro, chopped (keep half for garnish)

  • 3 pita pockets, cut in half

  • 2 cups cooked rice, quinoa, couscous or other cooked grains (what you have on hand)

  • 1 cup plain yogurt


  1. Heat ghee or cooking oil in Dutch oven on medium high. When ghee or oil is hot, add potato, salt, and turmeric, and stir to combine. Reduce heat to medium, cover, and cook for 5 minutes or until potato is half cooked.
  2. Add cauliflower, bell pepper, and peas to the potato mixture in the Dutch oven. Stir to mix, cover, and allow to steam for 10 minutes or until the cauliflower is al dente and the potato is completely cooked. Add Bina’s Feisty Tiger Spice Blend, lime juice, and cilantro. Stir to mix.
  3. To assemble, add a little bit of rice or other cooked grains to pita pocket. Add the vegetable mixture, drizzle with yogurt, and garnish with cilantro.