3 medium potatoes, cubed
2 small avocados, mash one and dice one
1/2 cup coconut milk
1/2 clove garlic, minced
1/2 tablespoon olive oil
2 tablespoons curry powder
1 tablespoon ginger
1/2 teaspoon cayenne pepper
1/2 lemon
1. Fill a large pot with water, and bring to a boil. Add potatoes to the boiling water. When cooked, drain and set aside.
2. In a bowl, combine mashed avocado and coconut milk.
3. In a saucepan, saute garlic in olive oil. Add avocado mixture, curry powder, ginger, lemon, and cayenne pepper, cook until heated through.
4. Stir in potatoes and diced avocado; simmer 8 to 10 minutes, stirring occasionally. Let cool about 5 minutes, and serve over rice.