Prep Time::25 mins
Cook Time::15 mins
Total Time::40 mins
Servings::2
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
Directions
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.
Cook's Notes:
Omit chili peppers for a non-spicy dish.
Eggplant can be replaced with tamarillo, which would be added with the tempeh.