Bean And Eggplant Curry - cooking recipe

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

Preparation

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