Name: Bean and Eggplant Curry
Ingredients: 1 c. dried white beans, such as navy, pea, Great Northern or kidney, soaked or 2 c. canned white beans; 1 to 1 1/2 lb. eggplant, cut into 1 inch pieces; 2 carrots, peeled and cut into 1/2 inch rounds; 1 onion, sliced thin; 2 tsp. curry powder; 1 tsp. ground cumin; 1 tbsp. lemon juice; pepper; 1 tbsp. olive or canola oil; 1 onion, chopped fine; 4 carrots, chopped fine; 1 lb. ground turkey breast; 1/2 c. no-salt-added tomato sauce; 1/2 tsp. oregano; 2 c. freshly cooked or drained and rinsed canned beans, such as red beans, navy or pea beans or chickpeas; pepper; 1/2 c. chopped parsley

Bean and Eggplant Curry

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Bean And Eggplant Curry is an impressive dinner. Made with 1 c. dried white beans, such as navy, pea, great northern or kidney, soaked or 2 c. canned white beans, 1 to 1 1/2 lb. eggplant, cut into 1 inch pieces, 2 carrots, peeled and cut into 1/2 inch rounds, 1 onion, sliced thin and 2 tsp. curry powder, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.