Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         carrots
   1      large         onion
   4      ounces        ghee -- (or cooking oil)
   2      tablespoons   fresh ginger
   1      teaspoon      garam masala
   1      teaspoon      chili powder
   1      teaspoon      flour
     1/2  pound         cashews
     1/4  pint          vegetable stock
   1      teaspoon      salt
   2                    tomatoes

Preparation:

Scrub the carrots and cut them lengthwise into fairly thick strips. Peel and slice the onion. Heat the ghee or cooking oil in a large saucepan and fry the onion and carrots. Peel the ginger and cut into lengthways strips. Add the ginger, garam masala and chili powder to the pan. Continue to stir and add the flour. As the mixture thickens, add the cashew nuts, stock and salt. Bring to the boil and simmer with the pan covered for about 20 minutes until the carrots are fully soft. If they soften sooner than this, they are ready. Chop the tomatoes coarsely and add to the pan. Cook for a further 3-4 minutes and serve. The curry should have a fairly thick sauce but if it is not thick enough, rapidly boil it to drive off any excess water.