Push the boat out! Kumara goes Caribbean in this sensational vegetable side dish. Roast it whole to bring out the full sweet flavour, then mash with creamy coconut, tangy lime and coriander.
Prep
5 Mins
Cook
50 Mins
Ready In
55 Mins
Serves
6
What you need
2kg golden kumara
¼ cup coconut milk
50g Mainland Original Butter
Juice of 1 lime
Small bunch of coriander, roughly chopped
Sea salt & pepper
Here's how it's done
Heat oven to 180C fan.
Prick the kumara in several places, pop on a tray and bake for 45-50 mins until soft.
Cut the kumara in half lengthways and scoop out the flesh. Tip into a bowl and mash well.
Stir through the coconut milk, butter, lime juice and seasoning.
Top with fresh coriander.
Serving Suggestions
Adds a burst of colour alongside fresh steamed fish fillets and wilted spinach.