-Grate 1 bunch of carrots.
-Put 1 clove of garlic through a garlic press.
-Grate a 1-inch piece of ginger (we’ve been using a micro planner for this task).
-Finely chop a jalapeno (optional).
-Heat 2 TBS butter in a medium sized skillet.
-Add a tsp of mustard seeds and the garlic and ginger.
-Add the jalapeno and cook for a few minutes covered, then add the carrots.
-Let them cook, stirring occasionally for 3 or 4 minutes.
-Coarsely chop 2 TBS cashews and then toast them in a small skillet until golden and then set aside.
-Stir together the following then fold into the hot carrots:
4 TBS cream
4 heaping TBS plain whole milk yogurt
-Immediately spoon into a serving dish and top with the following:
A sprinkle of chopped cilantro and/or mint
Some freshly squeezed lime
The toasted cashews