Chop up onion and carrots to little pieces and sear it on coconut oil for a few minutes until it softens. Slice up the cauliflower to chunks and add it to the pan, stir and sear for a few minutes.
Then add spices (crushed garlic, ginger, garam masala, curry powder, coriander or parsley, salt and chili powder to taste) and tomato puree. Add 2 dl of water (just that it barely covers up the ingredients), put a lid on and cook until cauliflower is soft to your liking. I cooked it up to 15 minutes so it is still firm and not a big mush.
Then add coconut milk (leave out the water if it’s firm) and peanut butter and stir until well combined. Taste and add more seasoning if needed or serve hot with little cooked rice or other to your liking. Sprinkle with some peanuts and chopped herbs (coriander or parsley).