Easy Vegan Cauliflower Chickpea Curry

Heat coconut oil on Saute in your Instant Pot. Once hot, add pepper and cook for 2 minutes.

Add drained tomatoes, coconut milk and curry paste, stirring until paste is dissolved. Bring to a boil and boil for 2 minutes, stirring frequently.

In a small bowl, whisk tapioca starch with 4 teaspoons of the hot liquid from the Instant Pot until smooth. While constantly stirring, whisk it back into the Instant pot, along with the soy sauce and coconut sugar. Boil until mixture begins to thicken, about 1 minute.

Stir in chickpeas and cauliflower. Cover the Instant Pot (making sure it’s set to sealing!) and manually set it to High Pressure and cook for 5 minutes. Let it pressure release naturally.

Once the pressure has released, squeeze in fresh lime juice and salt to taste. Garnish with cilantro and green onion and devour!

Notes:
1. You need to squeeze out as much moisture as you can from the tomatoes. Make sure you open the can and keep pressing on the tomatoes, squeezing them out to get as much liquid out as possibly. If you don’t, the curry won’t be as thick and creamy!
2. I have not tried this with curry powder. I am sure you could use it—I just can’t tell you exactly how much. Also, you would need to add it in when sauteing the red pepper if you try it.