1/4 c Coconut oil*

2 tb Curry powder

1 x Slices of green mango,

1 x Peeked (optional)

2 ea Garlic cloves, minced

2 lb Potatoes, peeled and

1 c 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.