Peel and diced the potatoes; set aside in a bowl of water until ready to use.
Cook
Heat the coconut oil in the kadai pan; add the cumin, and dried red chillis and sizzle them. Then add the chopped onion and cook over medium heat until the onions are soft.
Add the garam masala and turmeric, garlic and ginger, mix well. Add the coconut cream and continue cooking over medium low heat.
In a separate small bowl; whisk a bit (¼ cup) of the broth, the peanut butter, ketchup and tamari (soy) sauce. Whisk to smooth.
Add all the broth and the whisked peanut butter sauce to the kadai pan with the coconut cream and mix well to blend.
Drain the diced sweet potatoes; add to the coconut peanut butter sauce; mix well. Cover and cook over low heat until potatoes are done. About 30 minutes.
Remove from heat and stir in the chopped cilantro. Serve over basmati rice with chopped peanuts and a lemon wedge for garnish.
Notes
Serve with rice.Devin gave this a 9.5 Star rating; second only to butter paneer masala!