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 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.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 8
Serving size: 1-1/2 cups
Sodium: 377mg (595mg using canned beans)
1 lean meat
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