Yield: 4 Servings
|¼ cup||Coconut oil*|
|2 tablespoons||Curry powder|
|1 x||Slices of green mango,|
|1 x||Peeked (optional)|
|2 eaches||Garlic cloves, minced|
|2 pounds||Potatoes, peeled and|
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.