INDONESIAN RATATOUILLE WITH TEMPEH

Indonesian Ratatouille with Tempeh image

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.

Provided by Leah Kay

Categories World Cuisine Recipes Asian Indonesian

Time 40m

Yield 2

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 43.1 g, Fat 19 g, Fiber 11.5 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 566.9 mg, Sugar 15 g