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Coconut Carrot Mash
4 people
Carrots are an organic staple in our veg boxes and they're the one thing that people say really taste better than shop-bought. With this Eastern-inspired, creamy, carroty, deliciousy recipe, your carrots will sing. And so may you!
Ingredients
- 4 medium carrots
- 5-6 tbsp coconut milk
- 2 tsp freshly grated chinger
- A pinch of sea salt
- Juice from 1 lime
- A handful of coriander
Method
1. Finely dice the carrots. Place in a lidded pan with a pinch of salt and just enough water to just cover. Cover. Bring to a gentle boil. Reduce the heat and simmer till carrots are tender enough to mush with a fork, about 15-20 mins. Keep an eye on the water level, top up if needed.
2. Once tender, drain any excess water. Puree the carrots with coconut milk, ginger and lime juice. Season to taste and serve warm with some coriander on top.
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