A Side Dish of Spiced and Creamed Carrots

• carrots 14 ounces (400g)
• garlic 2 cloves
• ginger a thumb-sized piece
• green chiles 3 or 4 small, hot ones
• butter a thick slice
• yellow mustard seeds a teaspoon
• cashew nuts 2 tablespoons
• heavy cream 4 tablespoons
• plain yogurt 4 heaping tablespoons
• cilantro leaves a good handful
• lime juice a generous squeeze

1. Shred or grate the carrots coarsely.
2. Peel and crush the garlic, then peel and finely shred the ginger, and finely chop the chiles.
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. Add the chiles and then, as everything becomes fragrant, the grated carrots.
5. Let them cook, with the occasional toss, for three or four minutes.
6. Coarsely chop the cashews, toast them in a nonstick frying pan until golden, then set aside.
7. Stir the cream and yogurt together and fold them into the hot carrots.
8. Immediately spoon into a serving dish and top with the toasted cashews, cilantro leaves, and the lime juice.

carrots, garlic, ginger, green chiles, butter, yellow mustard seeds, nuts, heavy cream, cilantro, lime juice

Taken from www.epicurious.com/recipes/food/views/a-side-dish-of-spiced-and-creamed-carrots-381515 (may not work)