1
Heat oil in a large saucepan over medium heat. Sauté onion until translucent, about 5 minutes.
2
Add garlic, ginger, and curry powder. Cook for 1 minute until fragrant.
3
Stir in diced sweet potato, canned tomatoes (with juice), and coconut milk. Bring to a boil, then reduce to a simmer.
4
Cover and cook for 15–20 minutes or until sweet potatoes are tender.
5
Stir in peanut butter and soy sauce. Simmer another 5 minutes, stirring until smooth and thickened.
6
Season with salt and pepper to taste.
7
Serve over rice and garnish with chopped cilantro.
