Melt coconut oil in a large pot on medium heat. Add onion and cook until translucent. Add garlic and cook for a minute.
Add spices, mix well and cook for a minute or two.Add sweet potato and cauliflower and stir to coat them with the spice mix. Add tomatoes and coconut milk. Bring to a boil, reduce heat, cover and let simmer for 15 minutes, stirring once in a while.
Add bell pepper and beans. Let simmer for another 10-15 minutes, until the vegetables are tender. Add peanut butter, mix well and serve with fresh cilantro.
Most store-bought curry pastes are not vegan. Be sure to read the labels.
If using a very spicy Asian-store version, start with 1 teaspoon, taste and add the second one if not too spicy.
If you want something lighter, use half a can of full-fat coconut milk (200 ml) and 200 ml of vegetable broth. Don't use low-fat coconut milk, since it's simply the full-fat kind diluted in water.