Bean And Eggplant Curry
A hearty and flavorful curry combining tender white beans, roasted eggplant, and ground turkey, seasoned with aromatic spices like curry powder and cumin. This dish offers a comforting, protein-packed meal perfect for those seeking a savory, veggie-filled dinner with bold flavors.
Ingredients
- 1 c. dried white beans 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 ⓘ
Instructions
- In a 12-inch skillet, heat olive oil.
- When hot, add chopped onion and chopped carrots; stir-fry for 5 minutes.
- Add ground turkey and stir-fry, breaking up the turkey, until there is no more pink.
- Add tomato sauce, oregano, drained and rinsed white beans, and season with pepper.
- Stir-fry for another minute or so or until all ingredients are very hot.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or a splash of coconut milk. You can substitute ground turkey with ground lamb for a different taste profile, similar to the Ground Lamb Curry. If using dried beans, soak them overnight and cook until tender before adding them to the skillet. Adjust the curry powder level to suit your spice preference.
Serving Suggestions
Serve the curry over a bed of fluffy rice or with warm naan for a complete meal. It pairs beautifully with a side of Gooseberry Chutney to add a tangy contrast. For a fresh touch, consider a simple salad or steamed vegetables alongside this dish. You can also explore similar recipes in the Indian recipes category for more delicious options.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium heat or in the microwave until heated through. Stir occasionally to ensure even warming, adding a splash of water if it seems too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Eggplant Curry contains roughly 854 calories, with 37g protein, 155g carbohydrates, and 16g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (180% of the Daily Value), and iron (119% of the Daily Value). Note that it is relatively high in sodium, at 645mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I make this dish vegetarian?
To make this curry vegetarian, simply omit the ground turkey and add more beans or vegetables like bell peppers or zucchini. You can also include tofu for added protein. Adjust the cooking time accordingly for the added veggies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).