Step 1

Pour the oil into a frying pan/casserole pot on medium heat

Step 2

Saute the onion, garlic, scallion and ginger until translucent and soft

Step 3

Once soften, add the bell peppers, carrots and green beans and combine and cook for 5 minutes, stirring throughout the given time.

Step 4

Pour in the passata (tomato) then season with curry powder, paprika, black pepper, cumin, parsley, thyme and salt

Step 5

Add the black beans, coconut milk , water, spinach and chilli then give a final stir.

Step 6

Bring the pan/pot to a rolling boil, cover, reduce to simmer on medium heat for 40-45 minutes.

Step 7

Do a taste test and add pink salt, if needed

Step 8

Serve accordingly

Step 9

Switch the instant pot unit on and select "saute" then select the "+/-" for "5 minutes" then wait for the inner pot to heat up.

Step 10

Pour the oil into the inner pot.

Step 11

Saute the onion, garlic, scallion and ginger until translucent and soft and then "cancel" the saute option so the rest of the ingredients cook using the residual heat.

Step 12

Switch on the unit again and select "saute".

Step 13

Now add the bell peppers, carrots and green beans.

Step 14

Sprinkle in the curry powder, paprika, black pepper, cumin, parsley, thyme and pink salt.

Step 15

Add the passata (tomato), black beans, coconut milk, spinach and chilli.

Step 16

Press "cancel" and adjust to "pressure cook"  then press the "+/-" button for 20 minutes.

Step 17

Allow the unit to come to pressure which takes several minutes then leave to cook for the stated time.

Step 18

Once the unit has indicted that the curry is cooked leave for a natural release which takes about 10-15 minutes.

Step 19

The sauce of the curry will thicken up as it cools down.

Step 20

Do a taste test and add pink salt, if needed