You might also like these recipes for Jamaican curry, mango curry, mango pilaf and glazed mango tofu. This Jamaican mango stew usually includes meat of some kind, and I chose to substitute with tempeh, which is packed with protein and delicious. The tempeh gets even more flavorful when it’s dredged in some curry powder and other spices, and toasted before it goes into the creamy stew. The stew is velvety and creamy thanks to the coconut milk - all the better to showcase the textures and flavors of the chewy tempeh, silken mango, slightly crunchy bell pepper, and fiery onion. The recipe makes a rather large pot– you can easily serve eight people with this amount. I use it to top some rice or quinoa– brown rice would be perfect, if you swing that way. Check to get new recipe updates by email.
We have storms and chilly winds and snow in our forecast, and I cannot imagine a better way to ride these out than sitting on my couch, snuggled up in a blanket, with a bowl of this delicious stew warming my hands and about to warm my belly.
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