Ingredients
1tbspcanola oil
4small shallots,minced
4whole habanero peppers
1medium tomato,diced
2garlic cloves,minced
8oztempeh,diced
1red bell pepper,medium, diced
¼lbokra,sliced
2cupsvegetable broth
1small eggplant,peeled and large diced
1tbspcoconut milk
1tspbrown sugar
salt and ground black pepper,to taste
Preparation
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 for about 3 minutes, until fragrant.
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 for 5 to 7 minutes or until all vegetables are tender.
Stir in coconut milk and brown sugar. Season with salt and pepper.
