Categories: Vegetables 
      Yield: 4 servings 
  
    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.