Place the white sweet potatoes and red potatoes in a steamer, or a pot with water to cover. Bring to a boil over high heat, then reduce to medium heat and cook until fork-tender. Drain and set aside.

Heat a large pan or wok over medium-high heat and add the olive oil. Once hot, add the seitan (or drained canned vegan duck pieces) and sauté until browned and slightly crisp on the edges. Transfer to a plate and set aside.

Reduce the heat to medium and add the coconut oil to the pan. After 90 seconds, once the oil is melted and hot, add the cumin seeds, cinnamon, and cloves, stirring for about a minute until fragrant.

Stir in the curry paste and cook for 30-60 seconds until the curry paste darkens slightly and breaks down in the oil.

Add the shallots, garlic, ginger, and bird’s eye chilies. Stir frequently for 2-3 minutes.

Pour in the coconut milk and water, stirring to combine. Add the cooked potatoes, brown sugar, vegan fish sauce if using, tamarind concentrate, and salt. Stir well and bring to a simmer over medium-low heat. Let cook for 10 minutes, stirring occasionally.

Return the seitan to the pan and stir to coat in the curry. Simmer for 5 more minutes, allowing the curry to penetrate into the protein. Stir in the roasted peanuts and remove from heat.

Serve hot with jasmine rice, garnished with cilantro, additional peanuts, and bird’s eye chilies if desired.