Ingredients for - Indonesian Ratatouille with Tempeh
3.
Whole habanero peppers (Optional) 4
6.
Tempeh, diced ¾ (8 ounce) package
8.
Okra, sliced ¼ pound
10.
Eggplant, peeled and large diced (Optional) 1 small
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.
Recipe information
Cooking:
25 min.
Servings per container:
2
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