Dice and chop all veggies.
Heat coconut oil on medium heat in a pot. Add sweet potato, jalapeno, garlic, and cook until the sweet potato starts to soften.
Add tomatoes, and cook until soft and falling apart. Remove tomato skins if desired.
Add cauliflower and cover over medium heat, stirring occasionally.
After 7 minutes add coconut milk.
When content begins to boil add curry paste.
When cauliflower is at desired tenderness, add peas. Cover and let stand for several minutes.
Serve curry over rice or mung daal.

4 tablespoon coconut oil
2 cup sweet potato, cubed
2 garlic cloves
1 fresh jalapeno
2 cup frozen peas
1 head of purple cauliflower
4 medium tomatoes
2 14-oz cans coconut milk
vegan golden/yellow curry paste