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Navy Beans and Eggplant Curry

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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.

 

 

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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!

 

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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!

>

>

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