Ingredients

The following ingredients have 8 Servings
  • 2 ripe mangoes ((pitted and diced))
  • 1 medium red onion, ((finely diced))
  • 3 cloves garlic ((minced))
  • 2 tsp vegetable oil
  • 1 medium green bell pepper ((seeded and diced))
  • 1/4 scotch bonnet pepper
  • 8 oz tempeh ((cut into 1/2 inch cubes))
  • 1 tsp nutmeg
  • 1 tsp curry powder
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1 tbsp tamari ((or soy sauce))
  • 1 tbsp thyme ((chopped roughly. If using dried thyme use 1 tsp))
  • 1/2 tsp turmeric
  • 2 tbsp cilantro ((finely chopped, optional))
  • Salt to taste
  • 2 medium potatoes ((boiled and diced))
  • 14 oz full fat coconut milk
  • 1/4 cup mango puree

Instruction

  • In a bowl, toss the tempeh cubes with curry powder, black pepper, paprika, tamari and salt.
  • Heat 1 tsp of oil in a large saucepan or skillet. Add the tempeh cubes in a single layer and cook 2 minutes or until browned lightly on all sides.
  • Remove the tempeh and reserve.
  • In the same pot, add the remaining oil and saute the onions and garlic until they begin to soften, about 3-4 minutes.
  • Add the green pepper, scotch bonnet pepper, turmeric and thyme, and stir well to mix. 
  • Add the cooked potatoes and half the coconut milk. Stir well to mix and bring to a boil. Lower heat to a simmer, cover, and let the stew cook for five minutes so the flavors merge.
  • Add the tempeh, mangoes, mango puree and the remaining coconut milk and heat until warmed through, but turn off the heat before the stew comes to a boil. Check salt and add more if needed.
  • Garnish with cilantro, if using, and serve hot.