Indonesian Ratatouille with Tempeh

Name: Indonesian Ratatouille with Tempeh
Total time: 15 min
Yield: 2 Servings
Ingredients: 1 tablespoon canola oil; 🧅 4 small shallots, minced; 4 whole habanero peppers (Optional); 🍅 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 (Optional); 1 tablespoon coconut milk; 1 teaspoon brown sugar (Optional); 🧂 Salt and ground black pepper to taste

Cost $8.5, save $5.5

Source: Recommended by CookPal

15 Min
2 Servings
$8.5

Indonesian Ratatouille with Tempeh

Cost $8.5, save $5.5

Source: Recommended by CookPal

15 Min
2 Servings
$8.5

INGREDIENTS

Main Ingredients
- 1 tablespoon canola oil
- 🧅 4 small shallots, minced
- 4 whole habanero peppers (Optional)
- 🍅 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 (Optional)
- 1 tablespoon coconut milk
- 1 teaspoon brown sugar (Optional)
- 🧂 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.

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.

NUTRIENTS

Per 1 serving

🔥

401

Calories

22
Protein
43
Carbs
19
Fats

💡 You can substitute seasonal vegetables for a more customized flavor.Serve over rice for a more balanced meal.Tempeh adds a plant-based protein boost to the dish and is great for vegetarians.