1 cup yellow onion, diced
1 carrot, matchstick cut
1 small serrano or jalapeño, diced
2 tbsp garlic, minced
2 tsp fresh ginger, minced
1 can (14.5 oz) petite diced tomatoes, pureed
1 lb cauliflower florets
4 cups cubed potatoes
½ cup vegetable broth
½ cup water
1 tsp garlic powder
1 tsp onion powder
2 tbsp dried minced onion
1 tbsp + 1 tsp curry powder
1 tsp garam masala
1 tsp sea salt
¼ tsp cayenne pepper
1 cup lite coconut milk
1 ¼ cups frozen peas
Directions:
1 Combine spice mix in a small bowl and set aside.
2 In Instant Pot, sauté onion, carrot, and pepper 3–5 mins.
3 Add garlic, ginger, and spices; sauté 1 min.
4 Stir in cauliflower and potatoes; sauté 1 more min.
5 Add all remaining ingredients except coconut milk and peas.
6 Pressure cook 5 mins; rest 4 mins, then quick release.
7 Stir in coconut milk and peas; simmer briefly. Serve hot.
