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Export 15 ingredients for grocery delivery
Step 1
Set a pressure cooker to the "Sauté" function and preheat on high. When the cooking pot is hot, add the ghee or oil, and the onion. Cook until soft and translucent, about 5 minutes, stirring frequently.
Step 2
Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the oil about 1 minute.
Step 3
Add the lime juice, salt, chicken, cauliflower and water or stock to the pot and stir to mix. Secure the lid of the pressure cooker and cook on medium-high 8 minutes. Release the pressure manually or use the quick release function.
Step 4
Open the lid and stir in the chickpeas and coconut milk. If the sauce seems too thin, simmer on the sauté function for a few minutes to reduce the liquid.
Step 5
Stir in the spinach. Serve warm in bowl sprinkled with cilantro and sesame seeds.
Step 6
Put the ghee or oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, stirring frequently.
Step 7
Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the butter, about 1 minute.
Step 8
Transfer the mixture to a slow cooker and add the lime juice, salt, chicken, cauliflower and water or stock to the pot and stir to mix. Cover and cook on low for 6 hours.
Step 9
Stir in the chickpeas, coconut milk, and spinach. Serve topped with cilantro and sesame seeds.