Fill and boil the kettle. Put a wok over a medium heat and add, in this order, 100ml hot water from the kettle, the ghee or oil, brown mustard seeds, caraway seeds, carrots, tomato paste, turmeric, chilli powder, ground ginger and honey. Stir-fry for 6 minutes. Add fine sea salt to taste and continue to fry for a further 3 minutes. Turn off the heat and add the fresh parsley and lemon juice. Stir well and spoon on to a serving plate. Scatter the pomegranate seeds over to serve.
Recipes and photographs taken from 15 Minute Indian by Anjula Devi, photography by Tom Regester
