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 12 lb eggplant cut into 1 inch pieces
• 2 carrots peeled and cut into 12 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
• 12 c no-salt-added tomato sauce
• 12 tsp oregano
• 2 c freshly cooked or drained and rinsed canned beans such as red beans navy or pea beans or chickpeas
• pepper
• 12 c chopped parsley

Directions

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