Heat the olive oil in the large, deep skillet or wok over medium-high heat. Add the onion, ginger, chili peppers, and garlic and cook, stirring occasionally, for 5 minutes, or until onion is tender. Add the spices, saute for 1 minute.
Add potatoes and sweet potatoes. Then stir in the tomato sauce, broth and coconut milk. Bring to a simmer over high heat. Cover and reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the potatoes are tender, 35 to 40 minutes.
Serve on its own, with rice or flatbread. Enjoy!
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