HOT BEANS & CARROTS

Preparation Method :

• Cut the carrots lengthways into quarters and then in half crossways if very long. Top and tail the beans. Cut the spring onions into 5 cm / 2 in pieces. Cook the carrots and beans in a saucepan containing a little boiling, salted water for 5-6 minutes according to how tender crisp you like vegetables. Drain well.
• Heat the ghee or oil in a large frying pan, add the spring onions (scallions), carrots, beans, cumin, coriander, cardamom seeds and whole dried chilies. Cook gently for 2 minutes, stirring frequently.
• Stir in the garlic, honey and lemon or lime juice and continue cooking for a further 2 minutes, stirring occasionally. Season to taste with salt and pepper. Remove and discard the whole chilies.
• Sprinkle the vegetables with the toasted cashews and chopped coriander, mix together lightly. Serve immediately, garnished with slices of lime or lemon and coriander sprigs.