1/4 c  Coconut oil*
2 tb Curry powder
Slices of green mango,
Peeked (optional)
2    Garlic cloves, minced
2 lb Potatoes, peeled and
1 c  Water
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.