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| 1/4 Tasse | Coconut oil* |
| 2 Teelöffel | curry powder |
| 1 | Slices of green mango, |
| 1 | Peeked (optional) |
| 2 | cloves garlic minced |
| 2 x ca. 450 g | Potatoes, peeled and |
| 1 Tasse | water |
| 1 | salt |
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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.
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