Name: Indonesian Ratatouille with Tempeh
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: Canola oil - 1 tablespoon; Shallots, minced - 4 small; Whole habanero peppers (Optional) - 4; Tomato, diced - 1 medium; Garlic, minced - 2 cloves; Tempeh, diced - ¾ (8 ounce) package; Red bell pepper, diced - 1 medium; Okra, sliced - ¼ pound; Vegetable broth - 2 cups; Eggplant, peeled and large diced (Optional) - 1 small; Coconut milk - 1 tablespoon; Brown sugar (Optional) - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Indonesian Ratatouille with Tempeh

1. Canola oil - 1 tablespoon

2. Shallots, minced - 4 small

3. Whole habanero peppers (Optional) - 4

4. Tomato, diced - 1 medium

5. Garlic, minced - 2 cloves

6. Tempeh, diced - ¾ (8 ounce) package

7. Red bell pepper, diced - 1 medium

8. Okra, sliced - ¼ pound

9. Vegetable broth - 2 cups

10. Eggplant, peeled and large diced (Optional) - 1 small

11. Coconut milk - 1 tablespoon

12. Brown sugar (Optional) - 1 teaspoon

13. Salt and ground black pepper to taste - 1 teaspoon

How to cook deliciously - Indonesian Ratatouille with Tempeh

1. Stage

Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.