Peel and cube the sweet potatoes into 1-inch pieces. Dice the onion and mince the garlic and ginger.

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened. Add garlic and ginger, cooking for another minute until fragrant.

Stir in the curry powder and cook for 30 seconds to toast the spices, stirring constantly to prevent burning.

Add the cubed sweet potatoes, coconut milk, and vegetable broth to the pot. Stir well to combine and bring to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes until sweet potatoes are tender when pierced with a fork.

Season with salt to taste. For a thicker curry, mash some of the sweet potatoes against the side of the pot and stir.

Serve hot over rice or with naan bread. Garnish with fresh cilantro if desired.