Alu Curry
Yield
4 servingsPrep
5 minCook
20 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
coconut oil
* |
* |
| 2 | tablespoons |
curry powder
|
|
| 1 | each |
mangos
sliced |
|
| 2 | cloves |
garlic
garlic cloves, minced |
|
| 2 | pounds |
potatoes
peeled and chopped |
|
| 1 | cup |
water
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
coconut oil
* |
* |
| 3E+1 | ml |
curry powder
|
|
| 1 | each |
mangos
sliced |
|
| 2 | cloves |
garlic
garlic cloves, minced |
|
| 907.2 | g |
potatoes
peeled and chopped |
|
| 237 | ml |
water
|
|
| 1 | x |
salt
|
*
|
Directions
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 sauté 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.
