Step 1

In a bowl, toss the tempeh cubes with curry powder, black pepper, paprika, tamari and salt.

Step 2

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.

Step 3

Remove the tempeh and reserve.

Step 4

In the same pot, add the remaining oil and saute the onions and garlic until they begin to soften, about 3-4 minutes.

Step 5

Add the green pepper, scotch bonnet pepper, turmeric and thyme, and stir well to mix.

Step 6

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.

Step 7

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.

Step 8

Garnish with cilantro, if using, and serve hot.