Bucatini with Ginger Carrots

Steam the carrots until just tender. Melt the butter in a frying pan and stir in the sugar and vinegar until the mixture is well combined. Add the cumin seeds and ginger and cook for a few minutes. Add the cumin seeds and ginger and cook for a few minutes. Add the coconut milk and warm gently. Add the cooked carrots and cilantro and warm through.

Cook the pasta in boiling salted water until al dente. Drain and stir into the carrot mixture. Serve immediately in warmed bowls. Garnish with toasted sesame seeds.