1. In a large skillet or cast iron pan, heat coconut oil until melted and hot. Add carrots, and cook undisturbed for four minutes.
2. Toss and cook an additional four minutes, until carrots are slightly caramelized but still hold their shape.
3. Add curry and mustard, and toss. Cook an additional two to three minutes. Stir in cilantro or parsley, kosher salt and pepper. Serve warm.