
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Ingredients
Directions
Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute.
Pour in broth and bring to a boil. Reduce the heat and simmer, stirring occasionally and adding more broth if necessary, until vegetables are tender and stew has thickened, about 20 minutes.
Nutrition Facts (per serving)
| 183 | Calories |
| 6g | Fat |
| 24g | Carbs |
| 10g | Protein |
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