First wash potatoes and cauliflower. Cut the potato into very fine cubes and cut the cauliflower florets into stripes. Don't make them too thin but also not too think so they can cook well.
Put the cut up potatoes and cauliflower florets into a big pan or a pot and start to fry in some water for about 5-7 minutes, giving it a stir every now and then. Add a little water once all water is gone so nothing burns.
In the meantime you can cut the onion. Half it and slice it into half-rings. Add it to the pan with the coconut oil, tamari, veggie stock and curry and fry for another 5 minutes.
Now add the tomato puree and add salt and pepper to taste. Let it simmer for about 5-10 minutes.
In the last step add the coconut milk and add some more salt and pepper if necessary. Serve with rice, pasta or like I did, with chickpea pasta.
Notes
*for the gluten-free option you should go for Tamari