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Curried Mashed Carrots and Cashews

Moderately spicy from the ginger, and just the right degree of rich from the cashews, this mash is a definite mood booster. My kind of Code Orange. You can eat it plain for lunch, layered underneath the rest of your dinner, or simply as a bolstering afternoon snack, reheated in a microwave.

The sweeter the carrots, the better this will taste.

Stock option: If you put a few slices of ginger, some onion, and a clove or two of garlic into the carrot cooking water, you’ll end up with a lovely broth. You can heat it and serve it straight, as a very light appetizer or a nourishing snack— or add it to any soup you might deem compatible. You can also use it to thin this mash into a soup.

You can do step 2 while the carrots simmer.

This will keep for 4-5 days in a tightly covered container in the refrigerator.  It also freezes beautifully, and reheats well —covered, in a 250°F oven, or in a microwave.

This recipe comes from Mollie Katzen and The Heart of the Plate: Vegetarian Recipes for a New Generation


2 pounds carrots

2 tablespoons oil (I used half olive oil and half grapeseed)

1 cup chopped red onion

1 tablespoon minced ginger

1 teaspoon curry powder

Up to 3/4 teaspoon salt

1 teaspoon minced or crushed garlic

½ cup lightly toasted cashews

Up to 2 tablespoons fresh lemon juice

1 teaspoon light-colored honey (optional, to taste – depends on the carrots)


  1. Peel the carrots and cut them into 1-inch chunks, then place them in a large saucepan with enough water to cover. Bring to a boil, lower the heat to a reasonable simmer, and cook until the carrots become fork-tender (about 8 to 10 minutes).
  2. Meanwhile, place a medium sized (9-inch) skillet over medium heat and wait about a minute, then add the oil and swirl to coat the pan. Toss in the onion, and sauté for about 3 minutes, or until it begins to soften. Add the ginger, and sauté for another couple of minutes, then sprinkle in the curry powder and ½ teaspoon salt.  Sauté for another minute or so, then reduce the heat to medium-low, add the garlic, and cook, stirring often for another 8 to 10 minutes, or until everything is very soft. (You can add up to a few tablespoons of the carrot cooking water to the mix, to augment the process.
  3. Drain the carrots in a strainer or colander over a bowl in the sink, saving the water. Transfer the carrots (fine if still hot or warm; just be careful) to a food processor, along with the onion mixture, scraping in every last drop of flavor—plus any and all liquid—from the pan. Also add the cashews.
  4. Purée to your desired consistency, adding a tablespoon or two (or three) of the cooking water, as needed, to move things along, and to keep it spoon-soft.
  5. Transfer to a bowl, and season to taste with lemon juice and a little more salt, if and as desired—and adding a touch of honey, if you’d like it sweeter. Serve hot, warm, or at room temperature.

Two serving suggestions:

– Heap onto toast and top with a few shelled, lightly steamed edamame or fava beans.

-Spread as a bed under your favorite pilaf, and maybe add some beans. Pile on some thickly sliced sautéed mushrooms.