In a large skillet, add the oil over medium heat.
When hot, add the onion and cook until soft and just golden, about 10 – 12 minutes.
Add the garlic and cook about one minute.
Add the grated carrots. Season with salt, pepper and cumin
Cook until the carrots soften.
Add the yogurt and stir well to combine.
Garnish with olives, sweet paprika and a little drizzle of Secolari Rosemary Olive Oil.