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.
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Combine shallots, peppers, tomato, and garlic in the skillet and stir for about 3 minutes, until fragrant.
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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.
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Reduce heat, cover, and simmer for 5 to 7 minutes or until all vegetables are tender.
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Stir in coconut milk and brown sugar. Season with salt and pepper.
Nutrition
- Calories: 519.53kcal
- Fat: 22.30g
- Saturated Fat: 4.78g
- Trans Fat: 0.03g
- Monounsaturated Fat: 8.07g
- Polyunsaturated Fat: 6.82g
- Carbohydrates: 62.21g
- Fiber: 17.44g
- Sugar: 25.71g
- Protein: 30.00g
- Sodium: 2461.15mg
- Calcium: 286.39mg
- Potassium: 2137.07mg
- Iron: 6.75mg
- Vitamin A: 192.31µg
- Vitamin C: 297.00mg
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