U.S. Potato Curry and Coconut Rice with Pickled Mango

Preparation

Method

• Heat up the oil to fry the U.S. Frozen Wedges 
• Once the oil is hot, fry the U.S. Frozen Wedges until they turn golden brown and drain the excess oil. 
• In a pan, add a little bit of oil to sauté the onions, garlic, and cauliflower. Add the curry powder, curry leaves, and sauté until the mixture turns brown. 
• When you can smell the curry powder, add the fried U.S. Potato Wedges and the cauliflower in the pot and mix well. 
• Add the coconut milk and season it. Let it simmer for 3 minutes. 
• The curry is ready to serve. You can eat it with rice, poori and pickled mango