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Alu Curryvegetables 1/4 cup coconut oil* 2 tablespoon curry powder 1 single slices of green mango, 1 single peeked (optional) 2 each garlic cloves, minced 2 lb potatoes, peeled and 1 cup water 1 single 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.
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