Navy Beans and Eggplant Curry

By á-9151

Ingredients

• 1 (16-ounce)can navy beans, drained and rinsed
• 1 medium eggplant, peeled and cubed
• 1/2 teaspoon salt
• 1 tablespoon plus 2 teaspoons olive oil - divided use
• 2 tablespoons curry powder
• 1 teaspoon ground 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

Details

Servings 8

Preparation

Step 1

1. Place eggplant cubes in a colander and sprinkle evenly with salt. Set aside for 30 minutes to dry.

2. 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.

3. 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.

4. 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.