Make it Simple

Do you ever feel like it’s too complicated or expensive to make healthy meals? I know the feeling, but I promise it doesn’t have to be that way. I made a simple, low-ingredient meal this week and wanted to share it with you. Sometimes, simple foods are really the best. My Curry Chicken and Eggplant recipe uses store-bought curry paste, which drastically cuts down on the ingredients you need. It also makes a big pot of food, so if there’s only one or two of you eating it, you’ll have plenty yummy leftovers for later.

Curry Chicken and Eggplant

3/4 cup onions
2 garlic cloves
1 tbsp. extra virgin olive oil
1 eggplant
2 chicken breasts (medium/small)
1/2 cup coconut milk, unsweetened
2 tbsp. curry paste

Heat the olive oil in a deep saute pan over medium heat. Add the onions and cook for 2 minutes. Add the garlic and cook for and additional minute. Add the curry paste and stir together with garlic and onions. Pour in the coconut milk and simmer for a few minutes. Cut up the eggplant and chicken breasts into bite-sized pieces and add to the pan. Allow the chicken and eggplant to cook for about 10 minutes until the chicken is cooked through. Serve immediately.

TIP 1: To make this a complete meal, you can serve it over some brown rice or other whole grain. If you prepare a big pot of plain whole grains over the weekend, you’ll have ready-to-eat grains to add to your meals all week. TIP 2: Here’s a picture of the curry paste I used in case you want to look for it at your local store.

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