1/4 c Coconut oil*
2 tb Curry powder
1 x Slices of green mango,
1 x Peeked (optional)
2 ea Garlic cloves, minced
2 lb Potatoes, peeled and
1 c Water
1 x Salt
Heat the coconut oil in a large skillet and fry the garlic until golden, stirring constantly. Remove the garlic from the oil and discard. Add the curry powder to the oil and saute for 5 minutes, stirring constantly. Add the potatoes, mango, water, and salt to taste. Reduce the heat, cover, and simmer until the potatoes are tender, about 15 minutes. Serve as a vegetarian lunch, supper, or snack. * The coconut oil can be found in any market that sells tropical foods.
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