Heat a heavy bottomed pan over high and caramelize onions in one tablespoon of coconut oil. color should be light golden on the edges
Add the curry base and reduce the heat to medium low. warm and break up the curry base up
add coconut milk and gently bring up to simmer mixing and scraping the bottom to prevent burning. if the sauce is too thick to your liking add little more coconut milk
add boiled potatoes and toss to coat. Gently cook the potatoes in the sauce for five minutes to warm them up.