Coconut-Ginger Carrots with Cashews

In Colombo, Sri Lanka, J.M. Hirsch had a simple carrot curry that came together in minutes. The traditional method for making it is a good old fashioned dump-and-stir: In a pot, combine 2 cups of carrots sliced into 1/2-inch-thick half-moons; 2 cups coconut milk; grated fresh ginger, garlic and turmeric; cayenne; sliced red onion and serrano chilies; yellow mustard seeds; and salt and pepper. Bring this to a simmer and cook until the carrots are tender. Then use a slotted spoon to remove the carrots from the braising liquid and serve.

When adapting this recipe, we made a few changes. First, we swapped the carrot half-moons for the the Chinese technique of roll cutting to give the pieces more dimension. This not only gives the dish a more substantial appearance, it is also makes it more satisfying to eat. We used brown mustard seeds instead of yellow because they're sharper and more pungent; we also reduced the amount of coconut milk and simmered the dish uncovered to help the braising liquid thicken into a rich, coconutty sauce. Finally, we prefer to serve the carrots with the delicious braising liquid rather than without.