A Side Dish of Spiced and Creamed Carrots

1. 1

   Shred or grate the carrots coarsely.

2. 2

   Peel and crush the garlic, then peel and finely shred the ginger, and finely chop the chiles.

3. 3

   Heat the butter in a frying pan and add the garlic, ginger, and mustard seeds, holding a lid over them to stop them spluttering.

4. 4

   Add the chiles and then, as everything becomes fragrant, the grated carrots.

5. 5

   Let them cook, with the occasional toss, for three or four minutes.

6. 6

   Coarsely chop the cashews, toast them in a nonstick frying pan until golden, then set aside.

7. 7

   Stir the cream and yogurt together and fold them into the hot carrots.

8. 8

   Immediately spoon into a serving dish and top with the toasted cashews, cilantro leaves, and the lime juice.

No additional tips available.