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 calories
carbohydrate: 43.1 g
cholesterol: : -
fat: 19 g
fiber: 11.5 g
protein: 22.2 g
saturatedFat: 3.9 g
servingSize: -
sodium: 566.9 mg
sugar: 15 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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 Yield

2 servings

Recipe Note

This dish is also known as sayur lodeh, which is a vegetable medley that includes tempeh as the main ingredient topped with coconut milk. This traditional dish can be modified with seasonal vegetables. Serve over rice.

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