Peanut Curry

Peel and finely chop the garlic and cut the carrots into thin matchsticks; heat the oil in a large heavy-based saucepan over medium heat. 2. Grate the ginger directly into the pan, add the garlic, and saute for 1 minute. 3. Add the curry powder and all spices and toast for 30-45 seconds until fragrant. 4. Add the carrots and tomatoes, then the tomato paste and soy sauce, stirring well. 5. Pour in the coconut milk, then add the peanut butter and about 3/4 cup of water; stir until smooth and creamy. 6. Cover and simmer for 10 minutes, adding more water to your desired consistency. 7. Finely chop the cilantro and stir it into the curry. 8. Add the lime juice, season with salt and pepper to taste, and serve.