Peel and wash the carrots and cut them diagonally into thin slices. Roast cashew nuts in a pan without fat. Take out, let it cool down a bit and chop it roughly. Wash and dry limes and grate half of the peel thinly. Halve the lime and squeeze out one half. Heat the oil in a flat, wide pan. Steam carrots for about 1 minute, then dust with curry powder.
Fry briefly, then deglaze with broth. Add maple syrup and lime juice. Season carrots with salt and pepper and cook covered for about 5 minutes until firm to the bite. Put carrots and steaming stock into a bowl and let it cool down. Wash and clean the salad and cut into strips. Mix salad, lime zest and cashew nuts and season again with a little curry, salt, pepper and possibly maple syrup. Crumble the cheese on top and serve
Waiting time approx. 20 minutes