Anti Inflammatory Cilantro-Lime Plantain Mash
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into 2-inch chunks
- ½ tsp fine sea salt, plus more to taste
- ¼ cup full-fat coconut milk
- 2 tbsp coconut oil
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 1 clove garlic, minced
- ¼ cup fresh cilantro, roughly chopped
- ¼ tsp ground turmeric
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Place the plantain chunks in a large saucepan and cover with cold water by at least 1 inch. Add 1/2 tsp salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 15–18 minutes, until the plantains are completely tender and a fork slides through without resistance.
- 2
While the plantains cook, warm the coconut oil in a small skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, until fragrant and just softened, about 1–2 minutes. Watch closely — garlic at this heat can color quickly. Remove from heat.
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