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.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tablespoon canola oil
- 4small shallots, minced
- 4whole habanero peppers
- 1medium tomato, diced
- 2cloves garlic, minced
- ¾(8 ounce) package tempeh, diced
- 1medium red bell pepper, diced
- ¼pound okra, sliced
- 2cups vegetable broth
- 1small eggplant, peeled and large diced
- 1tablespoon coconut milk
- 1teaspoon brown sugar
- salt and ground black pepper to taste
Instructions
Step 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.