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Indonesian Ratatouille with Tempeh

4

40 min

Indonesian Ratatouille with Tempeh

Indonesian Ratatouille with Tempeh Photo 1

Time

40 min

Serving

2 persons

Calories

401

Rating

4.00★ (1)

Author: Victoria Buriak
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

  • canola oil: 1 Tbsp
  • shallots: 4 piece (minced)
  • whole habanero peppers: 4 piece (optional)
  • medium tomato: 1 piece (diced)
  • garlic: 2 clove (minced)
  • tempeh: 0.75 pack (8 ounce pack, diced)
  • medium red bell pepper: 1 piece (diced)
  • okra: 0.25 pound (sliced)
  • vegetable broth: 2 cups
  • eggplant, peeled and large: 1 piece (diced, optional)
  • coconut milk: 1 Tbsp
  • brown sugar: 1 tsp (optional)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Indonesian Ratatouille with Tempeh Photo 21
  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.
    Indonesian Ratatouille with Tempeh Photo 2

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