Add a curry twist to your holidays with our unconventional mash.
Course Side Dish
Cuisine Holiday, Indian-Inspired
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Author Two Market Girls
Ingredients
1/2cauliflower, chopped into florets
3largecarrots, roughly chopped
2sprigsthyme
1tbspoil
1tbspcurry powder
1green chili, roughly chopped
1/4cupnon-dairy milk
2tbspvegan butter
Instructions
Preheat oven to 400F.
Add chopped cauliflower, carrots, and thyme sprigs to a large pot with boiling water. Boil for 10 minutes or until they just start to get soft. Drain and place the pot back on the heat for about 5-10 minutes to evaporate any last bit of water.
Remove from the heat and toss with oil, curry powder, and the chopped green chili. Toss to coat. Place on a lined baking sheet and bake for 20-25 minutes.
Return the baked veggies to the pot and add non-dairy milk and butter. Using an immersion blender process until desired consistency. This will be fairly thick, so if you want it thinner add some more milk.