Recipe Review - Navy Beans and Eggplant Curry

[Guest guest]

Abby shared this recipe for Navy Beans and Eggplant Curry on the

site.

I made this tonight for dinner. It was excellent!!!!!!

We had it with the Special K loaf (under the substitutes and then " not Cow "

section) and Indian Style Rice with Cashews, Raisins and Craisens in the

Grains recipes under the Rice folder. Both were excellent also. I sliced

up some avacodos with sliced tomtatoes, onions, basil, garlic salt and

lemon juice.

 

Abby thanks for sharing the Navy Beans and Eggplant Curry recipe. We had

company and they loved it too.

 

Judy

 

Judy-

 

-- In , Abby

<abby5587 wrote:

>

> Navy Beans and Eggplant Curry

>

> 1 16 ounce can navy beans, drained and rinsed

> 1 medium eggplant, peeled and cubed

> 1/2 teaspoon salt

> 1 tablespoon plus 2 teaspoons vegetable oil, divided

> 2 tablespoons curry powder

> 1 teaspoon cumin

> 2 cloves garlic, minced

> 1/4 teaspoon black pepper

> 3/4 cup vegetable stock

> 2 carrots, sliced

> 2 cups potatoes, diced

> 1 green bell pepper, sliced

> 2 cups onions, chopped

> 2 cups cauliflower florets

> 2 medium zucchini, sliced

> 2 cups tomatoes, peeled and chopped, reserving liquid

> 1/4 cup raisins

> 8 tablespoons plain lowfat yogurt

>

> Place eggplant cubes in a colander and sprinkle evenly with salt.

Set aside for 30 minutes to dry.

> Heat 1 tablespoon oil in a large nonstick skillet. Add eggplant and

cook, stirring often, for about 5 minutes. Remove eggplant from pan

and set aside.

> Heat remaining oil in skillet and add curry, cumin, garlic, and

pepper. Stir in stock, and cook for 2 minutes.

> Add carrots, potatoes, green pepper, onions, and cauliflower. Cover

and simmer for 5 to 7 minutes.

> Return the eggplant to the pan and add beans, zucchini tomatoes,

and raisins. Cover and simmer for 10 minutes.

> Serve with a dollop of yogurt. Serves 8