Ginger Curry Mashed Carrots

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Ginger Curry Mashed Carrots

This is a versatile side dish. You can use it as a base for grilled fish, and it also goes great with lentils. You can even thin it with water to make a soup. You will be hooked the first time you make it. It keeps for several days in the refrigerator and freezes well.

Serves about 8
Serving Size: ½ cups
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes


  • 2 pounds carrots (approximately 8 large carrots), cut in 1-inch pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon salt (optional)
  • ½ cup cashews, toasted


  1. Cook the carrots in a large pot with enough water to cover. Bring them to a boil, and then lower the heat. Cook until very tender (15 minutes).
  2. Heat a large skillet; add the oil and sauté the onion. Add the ginger, curry powder, and salt. Cook until the onion is very soft, approximately 4 minutes. You can add some of the carrot cooking liquid if needed.
  3. Drain the carrots and transfer to a food processor or heavy-duty blender (Vitamix). Do not try to use a standard blender. If your food processor is small, you will need to do this in multiple batches.
  4. Add the onion mixture and cashews to the carrots in the blender or food processor. Blend until smooth.

Nutrition Information per Serving:

  • Serving Size: ½ cup
  • Vegetables: ½ cups
  • Fruits: 0 cups
  • Calories: 133 calories
  • Carbohydrates: 16 grams
  • Fiber: 4 grams
  • Protein: 3 grams
  • Fat: 8 grams
  • Sodium: 653 mg (with salt) 73 mg (without salt)

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