Indonesian Ratatouille with Tempeh

Ingredients

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 eggplant, diced
• 1 cup tempeh, crumbled
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 1/2 cup coconut milk
• 1/4 cup fresh cilantro, chopped

Directions

1. Heat the coconut oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes until the onion is translucent.
2. Add the bell pepper, zucchini, and eggplant. Cook for 5 minutes until the vegetables are softened.
3. Add the tempeh, ginger, turmeric, coriander, cumin, black pepper, and salt. Stir to combine and cook for 3 minutes.
4. Add the coconut milk and stir to combine. Simmer for 10 minutes, stirring occasionally.
5. Remove from heat and stir in the cilantro. Serve immediately.

Interesting Facts

• Tempeh is a fermented soy product that is high in protein and fiber.
• This dish is a great source of antioxidants, including Vitamin C and lycopene.
• The spices in this dish provide anti-inflammatory and anti-viral properties.