Name: Curried Carrot and Cherry Tomato Salad
Prep time: 5 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 4 medium carrots ((cut into 1/8th inch rounds. This is easily done in a food processor)); 2 cups cherry tomatoes (halved or, if too big, quartered); 1 tsp coconut oil; 1 tsp black mustard seeds; A pinch asafetida ((hing, optionl)); 1 spring curry leaves ((chopped -- while curry leaves are usually left whole, chopping them makes them easier to eat in this dish)); 1/2 to 1 tsp red pepper flakes ((use more or less according to your tolerance)); 1/2 tsp turmeric; Salt to taste; 1 tbsp lemon juice; 2 tbsp cilantro ((finely chopped, for garnish))