1-1/2 lb. carrots
1/2 cup unsalted whole cashews
3 Tbsp. unsalted butter
3/4 finely chopped yellow onion
2 tsp. minced fresh ginger
1 Tbsp. sugar
1/2 tsp. salt
1/8 tsp. cinnamon, plus 1 stick
1/4 tsp. cardamom, plus 4 pods
Cut the carrots into ribbons using a peeler down the length of the carrot. Toast the cashews in a 2 quart saucepan over medium-high heat until golden brown. Remove and set aside.
Add the butter, onion, ginger and salt and cook until onions are translucent. Add the carrots, and remaining spices and 1 Tbsp. water. Cook covered for 5 minutes. Remove whole spices, toss in the cashews ans serve hot.