- Sauté the garlic in olive oil.
- Add tomatoes. Cook for 10 minutes, until the oil and tomatoes separate (they will bubble).
- Stir in the coconut milk.
- Add ½ teaspoon red pepper, and salt to taste. Boil it all together.
- Add the potatoes. Cook over low-medium heat until the potatoes are done. They will become fairly soft; check with a fork.