Toss the tomatoes with 1 tablespoon of the oil and spread in 1 layer on a baking sheet. Lightly season with salt and pepper and bake until shriveled, about 20 minutes.
05Peel the potatoes when they are cool enough to handle.
06Heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
07Add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
08Add the onions and cook until soft.
09Add the garlic and cook, stirring for 30 seconds.
10Season with cayenne, then add the peanut butter and stir well.
11Add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
12Reduce heat and simmer for 15 minutes.
13Remove from heat and puree in batches in a blender.