1/4 cup coconut oil*
2 Tbs curry powder
1 slice green mango
1 peeked, (optional)
2 garlic cloves, minced
2 lbs potatoes, peeled and
1 cup water
1 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 saut‚ 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.