Name: Indonesian Ratatouille with Tempeh Recipe
Prep time: 25 min
Cook time: 15 min
Yield: 2
Ingredients: 1 tbsp canola oil; 4 small shallots; 4 whole habanero peppers; 1 medium tomato; 2 garlic cloves; 8 oz tempeh; 1 red bell pepper; ¼ lb okra; 2 cups vegetable broth; 1 small eggplant; 1 tbsp coconut milk; 1 tsp brown sugar; Salt and ground black pepper

indonesian ratatouille with tempeh recipe

How To Make Indonesian Ratatouille with Tempeh

This Indonesian ratatouille recipe is versatile enough that you can use in-season vegetables. The tempeh makes it a heartier, more filling dish.

Preparation: 25 minutes

Cooking: 15 minutes

Total: 40 minutes

Serves:

Ingredients

1tbspcanola oil
4small shallots,minced
4whole habanero peppers
1medium tomato,diced
2garlic cloves,minced
8oztempeh,diced
1red bell pepper,medium, diced
¼lbokra,sliced
2cupsvegetable broth
1small eggplant,peeled and large diced
1tbspcoconut milk
1tspbrown sugar
salt and ground black pepper,to taste

Instructions

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 for about 3 minutes, until fragrant.
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 for 5 to 7 minutes or until all vegetables are tender.
Stir in coconut milk and brown sugar. Season with salt and pepper.