Guest guest Posted December 20, 2007 Report Share Posted December 20, 2007 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. Looking for a X-Mas gift? Everybody needs a Flickr Pro Account! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2007 Report Share Posted December 21, 2007 This sounds delicious Abby. Thanks, Judy - Abby Thursday, December 20, 2007 11:51 AM Navy Beans and Eggplant Curry 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. Looking for a X-Mas gift? Everybody needs a Flickr Pro Account! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 24, 2007 Report Share Posted December 24, 2007 I made this tonight for dinner. It was excellent!!!!!! Thanks for sharing thie 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. > > > Looking for a X-Mas gift? Everybody needs a Flickr Pro Account! > > Quote Link to comment Share on other sites More sharing options...
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