Creamy Carrot and Cashew Curry (v)

This is based on a Keralan curry as it's creamy and vibrant. It also tastes rather nice too.

For 4-6 people you need:
125g cashews
2 onions, chopped
1 tsp mustard seeds
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, crushed
1 tbsp ginger, grated
2 tbsp oil
2 dried chillies, crumbled
2 tomatoes, chopped
1 carrot, diced
1 400ml can coconut milk
1 tsp tumeric

Place the cashews and onion in a pan with the oil and fry for 5 mins or so till golden. Add everything else and bring to the boil. Cover and simmer for 15 mins or so until the carrot is tender. Serve with rice and roti.