Sauté garlic, red onion, and chili powder, then add the tomato. Season with salt and pepper and add in the coriander.
Fry the U.S. frozen potato wedges until you achieve the desired texture.
Wash and strain the rice. Then, using a pot, sauté the onion and ginger. Add the rice, water, and coconut milk into the pot, and stir slowly. Cover with a lid and cook for 20-25 minutes.
Serve the potato wedges and curry with the coconut rice. Enjoy!
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