Indonesian Ratatouille with Tempeh recipe
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Ingredients
- 1 tablespoon canola oil 4 small shallots, minced 4 whole habanero peppers 1 medium tomato, diced 2 cloves garlic, minced ¾ (8 ounce) package tempeh, diced 1 medium red bell pepper, diced ¼ pound okra, sliced 2 cups vegetable broth 1 small eggplant, peeled and large diced 1 tablespoon coconut milk 1 teaspoon brown sugar salt and ground black pepper to taste
Nutrition Info
- 401.2 caloriescarbohydrate: 43.1 gcholesterol: : -fat: 19 gfiber: 11.5 gprotein: 22.2 gsaturatedFat: 3.9 gservingSize: -sodium: 566.9 mgsugar: 15 gtransFat: : -unsaturatedFat: : -
Directions Indonesian Ratatouille with Tempeh
Directions
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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.