AIP Friendly Turmeric-Ginger Plantain Mash
Ripe plantains — the deeply yellow, black-spotted kind — mash into something wonderfully creamy and naturally sweet, making this a side dish that feels indulgent without requiring anything outside the bounds of strict elimination-phase eating. Every ingredient here, from the full-fat coconut milk to the freshly grated turmeric and ginger, fits cleanly within autoimmune protocol guidelines, so there's no need to audit labels or swap anything out. Blooming the turmeric and ginger in coconut oil before adding them to the mash is a small step that makes a big difference — it draws out their warmth and fragrance in a way that raw spices simply can't match. A squeeze of fresh lime juice at the end brightens the whole bowl and keeps the richness of the coconut milk from feeling heavy. The result is silky, golden, and deeply savory-sweet, with optional cilantro adding a fresh herbal lift if you want it. It comes together in well under 30 minutes and serves four, making it an easy weeknight side that doesn't feel like a compromise.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into 1-inch rounds
- ½ cup full-fat coconut milk
- 1 tbsp coconut oil
- 1 tsp fresh turmeric, finely grated
- 1 tsp fresh ginger, finely grated
- ½ tsp fine sea salt, plus more to taste
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the plantain rounds in a large saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the plantains are completely tender and a fork slides through without resistance, about 15 minutes.
- 2
While the plantains cook, heat the coconut oil in a small skillet over medium-low heat. Add the grated turmeric and ginger and cook, stirring constantly, until fragrant and just beginning to sizzle, about 1 minute. Watch closely — the ginger can catch and brown quickly. Remove from heat.
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