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Indonesian Ratatouille with Tempeh
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Sayur Lodeh: A comforting Indonesian stew with tempeh and vegetables in creamy coconut milk sauce.
Ingredients:
  • 1 tablespoon canola oil
  • 4 small shallots, minced
  • 4 whole habanero peppers
  • 1 medium tomato, diced
  • 2 cloves garlic, minced
  • 0.75 (8 ounce) package tempeh, diced
  • 1 medium red bell pepper, diced
  • 0.25 pound okra, sliced
  • 2 cups vegetable broth
  • 1 small eggplant, peeled and large diced
  • 1 tablespoon coconut milk
  • 1 teaspoon brown sugar
Instructions:
  • Heat oil in a skillet over medium heat. Cook shallots, peppers, tomato, and garlic until fragrant, about 3 minutes. Stir in tempeh, bell pepper, okra, broth, and eggplant; bring to a low boil and cook for 5 minutes. Reduce heat, cover, and simmer until vegetables are tender, 5 to 7 minutes. Add coconut milk, brown sugar, salt, and pepper. Enjoy!

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