Memorial Day weekend is typically a time for travel — the perfect opportunity to get a small vacation in. But this year, while many in Minnesota were road tripping it up to their family’s cabin, my husband and I opted to stay home and rest.
It’s nice to get away, but sometimes it’s even better to just stay put and rest right where you are. To sit and watch the rain and think about life. To be quiet, listen and pray at the feet of the Lord. To devote time to your passions. (For me that means to read, write, cook and bake for hours on end.)
This weekend was nothing short of simple and I wouldn’t have had it any other way. In a world where most of us pack our lives to the brim with stuff, it’s important more than ever before to schedule time to rest, reflect and recharge.
In the same way we should make time to nourish our bodies as much as we nourish our souls. If you’re wondering what you could make for a nourishing recipe, look no further than this Roasted Eggplant Chicken Curry Soup. Curry is wonderful for so many reasons. It stimulates the immune system, aids in improving bone health, reduces the risk of bacterial infections, supports digestion, decreases inflammation — the list goes on and on.
If the physical rest was not enough to make me feel recharged this weekend, this soup took things to the next level. After eating it three times I have found it impossible to feel bad after eating this. Your body can’t help but feel good when you put good things into it!
- 2 cups eggplant, cubed and peeled (1/2 large eggplant)
- 2 tablespoons coconut oil
- 1 medium onion, sliced
- 2 carrots, peeled and cut into 1/2″-thick rounds
- 1 yellow bell pepper, cut into 1″ pieces
- 3 small Yukon Gold potatoes, peeled and cut into 1/2″ pieces
- 1 heaping tablespoon red curry paste
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, peeled and chopped
- 1 13.5-ounce can full-fat coconut milk
- 2 cups water
- 1 pound skinless, boneless chicken breasts, cut into 1″ pieces
- Chopped fresh cilantro
- Heat the oven to 400˚ F. Toss the eggplant in 1 tablespoon of the coconut oil and roast on a baking sheet for 20-25 minutes, or until softened. Set aside.
- While the eggplant is cooking, heat the remaining 1 tablespoon coconut oil in a large stockpot and add in onions, carrots, bell pepper and potatoes. Cook over medium heat, stirring occasionally until softened and potatoes are slightly golden, about 10 minutes. Add in the garlic, ginger and curry paste and cook until fragrant, about 1 minute.
- Add the coconut milk, water and chicken breasts to the pot and stir until combined. Bring soup to a boil then let simmer for 15 minutes, or until chicken is cooked through. Stir in roasted eggplant. Top soup with fresh cilantro and serve.