“This is one of my favorite 30-minute weeknight recipes. Turmeric (curcuma) is a bright yellow spice primarily found in India and Indonesia, and is one of the main ingredients in curry. It adds an exotic color and flavor to any dish.”

Ingredients
* 2 tablespoons olive oil
* 2 skinless, boneless chicken breasts, cubed
* 2 sweet potatoes, cubed
* 1/2 red onion, chopped
* 1 small eggplant, cubed

* 2 cloves garlic, minced
* 1 tablespoon minced fresh ginger root
* 2 teaspoons ground turmeric
* 1/2 cup low-sodium chicken broth
* Add all ingredients to list

Directions
1. Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and 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 more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.