Carrot Ribbons with Cashews

Cut the carrots into ribbons using a peeler down the length of the carrot.

Toast the cashews in a 2-quart saucepan over medium heat until golden brown -- about 2 minutes. Remove and set aside.

Add the butter, onion, ginger, sugar, and salt and cook, stirring occasionally, until the onions are translucent -- about 10 minutes. Add the carrots, remaining spices, and 1 tablespoon water. Cook, covered, for 5 minutes.

Remove whole spices, toss in the cashews, and serve hot.