Peel the carrots and cut into small pieces according to your preferences. Bring the water with the carrots to a boil. Add some vegetable stock (not too much at once, as the peanut butter also contains salt), the ginger, the curry paste and the coriander. If you like it spicier, you can of course use more curry paste. For softer vegetables, briefly pre-cook the carrots. Then add the peanut butter and bring to the boil until it has dissolved. Stir well so that the peanut butter doesn`t stick to the bottom of the pot. The consistency of the sauce can be regulated by adding more water or by boiling it down. Finally, season again with the broth and coriander.
Tastes great with chicken and rice and can also be cooked with pumpkin or without vegetables.
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