garlic cloves, minced
peeled and chopped
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.