Heat carrots in the microwave (covered) for 5-6 minutes or until soft. Add a little water and turmeric at around 2-3 minutes in between so they don't dry out.

Meanwhile, in a small frying pan, heat oil on medium. When it is fully heated, add mustard seeds and let them pop. When they finish popping, add cumin seeds, curry leaves, dried red chilies and let it cook in oil for 1-2 minutes (red chilies will start to brown).

Add this mixture to the cooked carrots and mix well. Add more coconut oil and salt if necessary.

Enjoy!