Ingredients

The following ingredients have 2 Servings
  • 1 Tbsp Coconut oil
  • 1/2 Large red pepper, (roughly chopped)
  • 1 15oz Can Petite diced tomatoes, (very well drained *)
  • 1 Cup Full-fat coconut milk ((not light!))
  • 1 Tbsp Yellow curry paste (**)
  • 2 tsp Tapioca starch
  • 1 Tbsp Reduced-sodium soy sauce ((gluten free if needed))
  • 1/2 Tbsp Coconut sugar
  • 1 15 oz Can Chickpeas, (drained and rinsed (not sodium-reduced))
  • 2 Cups Cauliflower, (cut into large florets)
  • Squeeze of fresh lime juice
  • Pinch of sea salt
  • Cilantro, (for garnish)
  • Green onion, (for garnish)
  • Cooked white rice, or cauliflower rice, (for serving)

Instruction

  • Heat the coconut oil on "saute" in your Instant Pot.  Once hot, add in the pepper and cook for 2 minutes.
  • Add the drained tomatoes, coconut milk and curry paste, stirring until the paste is dissolved.  Bring to a boil and boil for 2 minutes, stirring frequently.
  • In a small bowl, whisk together the tapioca starch with 4 tsp 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 the mixture begins to thicken, about 1 minute.
  • Stir in the can of 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!