Method one (the easiest version)

Cup of Yum
1. Cut the carrots into roughly ½ inch pieces. You could peel the carrots before slicing, if you like.
2. Place the carrots, sliced onions, garlic, green chili, salt, turmeric, coriander, cardamom pods (if using), and curry leaves in a saucepan.
3. Add the water and coconut milk, and stir to combine.
4. Heat the curry over medium heat, with the lid on, until the curry starts to simmer. Adjust the heat (lower the heat if needed) to maintain a low simmer.
5. Cook the curry until the carrots have softened (about 10 - 15 minutes, depending on the size of the carrot pieces).
6. Add more coconut milk if you want more gravy, and let it come to a simmer.
7. Taste and season with salt to taste. Serve while warm, with rice or coconut roti.

Method two (to prevent the coconut milk from splitting)

1. Alternatively, you can add only the water and cook the carrots in the water first (lid closed, over medium heat).
2. When the carrots are almost cooked through, stir in the coconut milk, and heat until the coconut milk is simmering.
3. Taste and season with salt to taste. Serve while warm, with rice or roti.