Indonesian Ratatouille with Tempeh Tarifi

Malzemeler

• 1 tablespoon canola oil4 small shallots, minced4 whole habanero peppers1 medium tomato, diced2 cloves garlic, minced0.75 (8 ounce) package tempeh, diced1 medium red bell pepper, diced0.25 pound okra, sliced2 cups vegetable broth1 small eggplant, peeled and large diced1 tablespoon coconut milk1 teaspoon brown sugarsalt and ground black pepper to taste

Hazırlanışı

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.

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