Indonesian Ratatouille with Tempeh

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.

Ingredients

• 1 tablespoon canola oil
• 4 small shallots, minced
• 4 whole habanero peppers
• 1 medium tomato, diced
• 2 cloves garlic, minced
• 0.75 (8 ounce) package tempeh, diced
• 1 medium red bell pepper, diced
• 0.25 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

Steps

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.