Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Servings:
2
Yield:
2 servings
Ingredients
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.
Nutrition Facts (per serving)
| 401 | Calories |
| 19g | Fat |
| 43g | Carbs |
| 22g | Protein |
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