675g carrots sliced
4 tbsp vegetable oil
4 garlic cloves chopped
5cm root ginger
tsp poppy seeds
Tsp ground turmeric
2 tsp ground cumin seeds
2 tsp ground coriander seeds
1 chilli deseeded and chopped
Large handful of chopped fresh coriander
Natural yoghurt to serve
Heat the oil in a frying pan and gently fry the carrots for 10 minutes.
Stir in the garlic and poppy seeds and fry for a couple of minutes.
Stir in the turmeric, cumin, coriander, chilli and salt and cook until carrots are tender. Cook them very slowly so that they don’t catch.
Finally, stir in the chopped coriander and serve the carrots with a bowl of yoghurt.