Peel the carrots and potatoes and cut into 1.5 cm cubes. Peel the ginger and cut into tiny cubes. Roughly chop the cashew nuts.
Roast the ginger and cashew nuts in oil or vegetable fat in a non-stick pan over medium heat. Add the potatoes and carrots and fry briefly. Reduce the heat, add a little water if necessary and put a lid on. Steam over a mild heat until the vegetables are still firm to the bite. Occasionally shake the pan or carefully turn the vegetables. Salt to taste.
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