Ingredients
- A tablespoon of canola oil to start
- Minced shallots, four in number, add a flavorful touch
- Whole habanero peppers, four if you dare
- A diced medium tomato to bring freshness
- Minced garlic cloves, just two will do
- Tempeh, diced from three-fourths of an eight-ounce package
- Red bell pepper, diced for color and crunch
- Sliced okra, a quarter pound for texture
- Vegetable broth, two cups to bring everything together
- Large diced eggplant, peeled and optional
- Coconut milk, a tablespoon for creaminess
- Brown sugar, a teaspoon if you prefer sweetness
- Season with salt and ground black pepper to your liking
Step 1
Begin by drizzling some oil into a skillet and heating it over a medium flame. Toss in a blend of shallots, peppers, tomato, and garlic, sizzling until they release their delightful aroma, which usually takes around 3 minutes. Next, introduce tempeh, bell pepper, and okra into the mix, stirring briskly to meld the flavors. Pour in some broth and add eggplant, allowing the concoction to gently bubble away for approximately 5 minutes. Lower the heat, cover the skillet, and let the medley simmer until all the veggies reach a tender consistency, typically taking 5 to 7 minutes. To finish, swirl in some luscious coconut milk and a sprinkle of brown sugar, followed by a generous seasoning of salt and pepper to taste.
Extra Tips & Suggestions
- 1. Embrace the power of organization: Start by decluttering your pantry and cabinets to create more space for storing ingredients like tempeh, vegetables, and spices.
- 2. Utilize stackable containers: Invest in stackable containers to store ingredients like tempeh, tofu, and various sauces in a compact and organized manner.
