Recipe By Leah Kay
Rating
Published Mar 10th
Prep 25m Cook 15m Additional - Ready In 40m
Servings 2 servings Calories 401.2

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.

Recipe Ingredients

  • 1 tablespoon canola oil
  • 4 small shallots, minced
  • 4 whole habanero peppers
  • 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
  • 1 tablespoon coconut milk
  • 1 teaspoon brown sugar
  • salt and ground black pepper to taste

Cooking Directions

  1. 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.

Nutrition Facts

  • Calories 401.2
  • Carbohydrate 43.1 g
  • Fat 19 g
  • Fiber 11.5 g
  • Protein 22.2 g
  • Saturated Fat 3.9 g
  • Sodium 566.9 mg
  • Sugar 15 g

Chef's Notes

Omit chili peppers for a non-spicy dish; Eggplant can be replaced with tamarillo, which would be added with the tempeh.
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