In a blender, blend thoroughly the tomatoes, salt, garam masala powder, cumin powder, coconut powder, and chilli powder to form a smooth paste. Set aside.
Heat olive oil in a heavy frying pan and add onions, potatoes, and cauliflower florets. Add a little bit of water, and cover and cook for 10 minutes until veggies become tender.
Then add the blended tomato mixture to the frying pan and raise heat to high. Mix the curry well and cook for 5 minutes.
Remove from heat and add lemon juice. Garnish with cilantro leaves and serve hot with rice or roti.

1 medium cauliflower, cut into little florets
2 small tomatoes, diced
2 teaspoon salt
1/2 teaspoon garam masala powder
1/2 teaspoon Indian chili powder
1/2 teaspoon cumin powder
1 teaspoon coconut, dessicated or fresh
1 tablespoon olive oil
1 small onion, diced
1 medium potato, diced
fresh cilantro leaves
squeeze of lemon juice