Name: Vegan Jamaican Mango Stew
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 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, deseeded and minced (this is an incredibly hot pepper, so if you don't want to use it, use a seeded jalapeno instead. It does add great flavor, though.; 1 8 ounce package of tempeh, cut into cubes, about 1/2-inch square; 1 tsp nutmeg; 1 tsp curry powder; 1/2 tsp black pepper; 1/2 tsp paprika; 1 tbsp tamari or soy sauce; 1 tbsp chopped thyme (if using dry, use 1 tsp); 1/2 tsp turmeric; 2 tbsp coriander leaves, finely chopped, optional; Salt to taste; 2 medium potatoes (use red or yellow), boiled and diced; 1 13.5 ounce can coconut milk; 1/4 cup mango puree (you can either use canned or just puree fresh mangoes)