Indonesian Ratatouille with Tempeh
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Ingredients40 m servings 401
Original recipe yields 2 servings
- 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.
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- Cook's Notes:
- Omit chili peppers for a non-spicy dish.
- Eggplant can be replaced with tamarillo, which would be added with the tempeh.
Per Serving: 401 calories; 19 43.1 22.2 0 567 Full nutrition