Rub carrots with olive oil to coat. Sprinkle with salt and curry powder and rub spices onto carrots using your hands. Spread carrots out in a single layer on two baking sheets.
Bake for 10 minutes, then stir/flip carrots and bake another 10 minutes or until fully cooked and starting to brown, but remove before burning.
While carrots are roasting, make peanut sauce in a small sauce pan. Combine all peanut sauce ingredients in a small sauce pan over medium-low heat and bring to a low simmer.
Simmer while whisking or stirring continuously for about 5 minutes. Add additional water if needed to reach desired consistency and remove from heat.
Serve peanut sauce warm with carrots right away.
Store any leftover peanut sauce in an airtight container in the refrigerator for up to 5 days. Reheat in a small pan on the stove over low heat, adding additional water to replace water that evaporated when cooling. Do not use the microwave.