carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent. Stir in the coriander, turmeric, caraway and cardamom and cook for 1 minute.
Roast until tender and charred in places, about 30 minutes. Add cumin, mustard, coriander and turmeric to carrots and toss to coat. Roast 5 more minutes, until spices are toasted and fragrant.
This recipe is a comforting ... Combine the carrots, coconut milk, onions, garlic, ginger, chilli, ground coriander, fennel seeds, turmeric and salt in the bowl of the slow cooker.