Carrots with Cashew Nuts

• 6-8 Carrots

• 1 large Onion

• 1/2 cup your favorite cooking oil (Olive Oil is ours)

• 1 2in piece of Ginger

• 1 teaspoon garam masala (available in most Natural Food Stores)

• 1 teaspoon chili powder

• 1 teaspoon flour

• 1/2 lb raw cashew nuts

• 1 cup chicken stock

• 2 tomatoes

Scrub the carrots and cut them lengthways into fairly thick strips. Peel and slice the onion. Heat cooking oil in a large sauce pan and fry the onion and carrots.  Peel the ginger and cut into thin lengthway strips. Add ginger and garam masala and chili powder to pan. Stir in flour. As mixture thickens add cashew nuts, stock and salt. Bring to a boil and simmer covered for about 20 minutes or until the carrots are fully soft. Chop tomatoes coarsely and add to pan cook 3-4 minutes to warm the tomatoes.  Serve over your favorite rice.