Step 1

Heat oil in a pot on medium heat. Once the oil is hot, add the chopped ginger, garlic, jalapeño and onions. Cook for around 3 minutes until the onion softens.

Step 2

Then add a 14.5 oz can of diced tomatoes and stir. Cover the pot with a lid and let the tomatoes cook for 4 to 5 minutes on medium heat.

Step 3

Remove the lid and then add the spices - 1 teaspoon of Spice Hunter's coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric and salt to taste. Stir and cook the spices for 1 minute.

Step 4

Add the cauliflower florets, diced sweet potatoes and can of chickpeas. Stir until the veggies and chickpea are well coated with the spices.

Step 5

Then add water and can of coconut milk and give a good stir. Cover and cook for 10 minutes, stir couple of times in between.

Step 6

Then remove lid, add sliced bell peppers. Cover and simmer 5 more minutes.

Step 7

Remove lid, add chopped cilantro and squeeze in fresh lime juice. Turn off heat. Sprinkle garam masala. The curry might look thin at this point but it will continue to thicken as it cools down. Serve with brown rice or jasmine rice!

Step 8

Press the sauté button on the Instant Pot, once hot, add oil and then add the chopped ginger, garlic, jalapeño and onions. Cook for around 3 minutes until the onion softens. Then add a 14.5 oz can of diced tomatoes and stir. Cook for 1 minute and add the spices - 1 teaspoon of Spice Hunter's coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric and salt to taste. Stir and cook the spices for 1 minute.

Step 9

Add the cauliflower florets, diced sweet potatoes and can of chickpeas (make sure the cauliflower and sweet potatoes are cut into 1 to 1.5 inch pieces here for the Instant Pot version). Stir until the veggies and chickpea are well coated with the spices. Add 1 cup of water (1.5 cups if you have an 8qt), stir and close the lid. Cook on high pressure for 1 minute or on low pressure for 2 minutes. Quick release the pressure. Open the lid, press sauté again. Add coconut milk, bell pepper, cilantro and let the curry simmer for 2 minutes on sauté. Add lime juice and serve hot.