1. In a small bowl, mix ginger, jalapeno, cumin, coriander, curry powder, mustard seeds, salt, and pepper. Set aside.
2. Add oil, water, and carrots to a large nonstick skillet or saucepan and bring to a boil over medium-high heat. Cover pan and cook, shaking the pan occasionally, until carrots are just barely tender, about 6 to 8 minutes.
3. Uncover and continue to cook, stirring occasionally, until liquid evaporates and carrots begin to sizzle in the oil, about 2 minutes. Add reserved spice mixture and continue to cook, stirring constantly, until fragrant and carrots are tender, about 2 more minutes. Add lime juice and cilantro and toss to distribute. Transfer to a large bowl and serve immediately, adding lime wedges as a garnish if desired.
Source: Hannaford fresh Magazine, September - October 2010