Preheat oven to 200˚C
In a roasting tin, toss the carrots with the coconut oil, garam masala, and a pinch of salt
Roast the carrots till tender and lightly browned, about 30 mins. Stir halfway through cooking
Put the roasted carrots in a bowl with the toasted cashews and chopped parsley and coriander
Squeeze a bit of lemon juice over the salad. Toss until everything is well combined and serve