Coconut-Ginger Carrots with Cashews

This colorful vegetable curry is our riff on the carrot curry we learned at Best Food Restaurant in Colombo, Sri Lanka. There, the carrots were sliced into half-rounds, but we use 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. Brown mustard seeds are sharper and more pungent than yellow mustard seeds, but either works in the curry. Serve as a side or a light vegetarian main with basmati rice alongside.