Vegetable Coconut Stew with Pineapple Twist 

Vegetable coconut Stew with pineapple twist
Vegetable coconut Stew with pineapple twist




  • 8 Medium Size Potatoes
  • 2 Medium Size Carrots
  • 1 Medium Onion Head
  • 2 cloves of garlic (or more if you desire)
  • 1 Cup of sliced/cubed Pineapples (you can use fresh or canned)
  • 1 Tempeh
  • Handful of Cashew Nuts
  • Dash of Salt
  • Dash of Pepper
  • Dash of Oregano
  • Dash of Thyme
  • 2 Bay Leaves 


  • Wash, peel off potatoes and Carrots and cut into cubes.
  • Cut the onion and mince the garlic.
  • Prepare the pineapple. If you are using frozen like me, make sure to thaw it before.
  • Slice the tempeh and fry in a minimal olive oil on a hot pan.
  • In the same pan, saute the onion until golden brown and add the cashew nuts.
  • Add the potatoes and carrots.
  • Add 1 ½ cups of water and let it simmer for about 5 minutes
  • Add 1 ½ cup of Coconut Milk.
  • Add freshly grinded Pepper, salt, dash of oregano, thyme and 2 bay leaves and mix well.
  • Next, add the pineapples and garlic and mix together.
  • Let it simmer for another 5 minutes or until the vegetables are cooked.
  • Taste and add more salt or herbs according to your preference.
  • Serve with rice and fried tempeh on top, add more sauce, and you will love it!
Vegetable coconut Stew with pineapple twist

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