Grab a stock pot and heat to medium high heat. Chop up your red onion and add to the pot with 1/4 cup water. Allow the onion to saute for 3 minutes and then add in the grated fresh ginger.
Add more water as needed to avoid sticking. Allow the ginger and onion to heat for a couple more minutes together and then stir in the garam masala, turmeric and black pepper. Stir well. Once the fragrance is strong, add in all of the remaining ingredients except for the lime.
Mix well and bring to a boil. Lower to a simmer and cover. Allow the mixture to simmer for 15-20 minutes unti the carrots are tender (this does depend on the size of your carrots so please do check in).
This would be a wonderful time to prep any jasmine or basmati rice that you need, just follow the package instructions. If using an instant pot, cook for 4 minutes on low pressure. I like to always use 1 part rice to 1.5 parts water. Be sure to add a pinch of salt to the pot!
Once the carrots are tender, remove from heat and squeeze in some lime. Cover again and let sit for a few minutes.
Add one scoop of rice to each serving bowl and top with a nice big scoop of this garam masala mixture. Sprinkle hemp seeds all over and enjoy!
**If using a curry paste or powder, just substitute one for one.**You can absolutely add ANY vegetables to this dish. I do recommend trying it with just the carrots first though, it's phenomenal!