Yield: 4 Servings
Measure | Ingredient |
---|---|
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 |
1 cup | 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.