dinner recipe · #01294
Eggplant Canned Pinto Beans Curry
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 12
Prep15 min
Cook25 min
Inactive0 min
Total40 min
Ingredients
- 12 ozCanned Pinto Beans
- 12 ozEggplant
- 1½ cupsCoconut Milk Beverage
- 1 cupTomato Sauce
- ½ cupVegetable Broth
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspCurry Powder
- ½ tspPaprika
- 2 tbspBasil
- 1 tbspOlive Oil
- ½ tspTable Salt
Instructions
- Drain the Canned Pinto Beans if needed. Wash the Eggplant under running water, keep leafy greens separate from raw meat and poultry, cut it into bite-size pieces, chop the Yellow Onion, and mince the Garlic.
- Heat the Olive Oil in a pot. Cook the Yellow Onion, Garlic, Curry Powder, Paprika, Basil, and Eggplant for 6 minutes.
- Stir in the Canned Pinto Beans, Coconut Milk Beverage, Tomato Sauce, Vegetable Broth, and Table Salt. Simmer for about 18 minutes until the Eggplant is tender and the curry is hot throughout.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 6.5 g
- Carbohydrates
- 28.9 g
- Fat
- 6.4 g
- Fiber
- 9.1 g
- Sodium
- 627.8 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.