5 large carrots washed and dried and roughly grated
1 large or 2 medium size garlic cloves, minced finely
2 tbsp sesame oil, plus 1 tbsp more for later
1 tsp sesame seeds
1 tsp curry blend
2-3 finely chopped dates
Kosher salt

In a medium sized sauce pan, slowly on very low heat, warm up 2 tbsp sesame oil, sesame seeds and curry. Allow for curry to blend with the oil. Add the garlic and let the mixture warm up some more a few minutes.

Add the carrots and up the heat ever-so-slightly to let the oil coat the carrots. Carrots will absorb all the oil, so add another table spoon to flavor them some more. Mix the oil in and add the dates. Season with salt as pleases you – I like to have a salt/sweet flavors combine.

Almost immediately after adding the dates, remove the carrots off the heat and serve. The carrots should be warm, not hot, and fragrant.