-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

-Serve warm.