Bean And Eggplant Curry

• 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

1. In a 12-inch skillet, heat olive oil.
2. When hot, add onion and carrots; stir-fry for 5 minutes.
3. Add turkey and stir-fry, breaking up turkey, until there is no more pink.
4. Add tomato sauce, oregano, beans and season to taste with pepper.
5. Stir-fry for another minute or so or until all ingredients are very hot. Stir in parsley and serve immediately.

white beans, eggplant, carrots, onion, curry powder, ground cumin, lemon juice, pepper, olive, onion, carrots, ground turkey, nosalt, oregano, freshly cooked, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290906 (may not work)