In a small fry pan, dry roast cloves, coriander seeds, cumin seeds, anise, cinnamom stick, peppercorns, black cardamom, and green cardamom on medium low heat until aromatic. About 5-7 minutes. Then remove from heat and allow to cool.
In the meantime, in a food processor, add nutmeg, mace, turmeric, dry ginger, asafoetida, salt, toasted sesame oil, coconut aminos, maple syrup, lime leaves, lemongrass, cilantro stems, and galangal.
In a spice grinder, grind the dry roasted spices once they have cooled. Then add to food processor.
Pulse food processor until a paste forms. Can add more toasted sesame oil if needed.
In a large saucepan on medium heat, add paste (use only half of paste if making 3 servings), remaining paste can be refrigerated for up to 2 weeks.
Saute curry paste until it darkens and is aromatic, about 3-4 minutes, then remove from heat and place in a separate bowl. Set aside.
In the same large saucepan, add 1 tbsp of sesame oil (untoasted). Once hot, add in sweet potatoes and carrots. Allow to cook for 4-5 minutes, then add in green beans and snap peas. Cook for additional 5 minutes, then stir in bok choy.
Cook everything for an additional 2-3 minutes, then add in curry paste followed by coconut milk. Stir until everything is combined well.
Bring curry to a simmer, then turn off stove and remove from heat.
Pour into serving bowls, top with noodles, and garnish with peanuts before serving.