Ingredients
- 1 tablespoon coconut oil
- ½ large red pepper roughly chopped
- 15 ounces canned petite diced tomatoes about 1 can, very well drained
- 1 cup full-fat coconut milk
- 1 tablespoon vegan yellow curry paste
- 2 teaspoons tapioca starch
- 1 tablespoon reduced-sodium soy sauce
- ½ tablespoon coconut sugar
- 15 ounces canned chickpeas about 1 can, drained and rinsed (not sodium-reduced)
- 2 cups cauliflower cut into large florets
- Squeeze of fresh lime juice
- Pinch sea salt
- Cilantro for garnish
- Green onion for garnish
- Cooked white rice or cauliflower rice, for serving
Instructions
- Heat the coconut oil on the "sauté" setting of your Instant Pot. Once it's hot, add in the chopped red peppers and cook for 2 minutes.
- Add the well-drained petite tomatoes, coconut milk, and curry paste, stirring until the paste is dissolved. Bring to a boil and let it cook for 2 minutes, stirring frequently.
- In a small bowl, whisk together the tapioca starch with 4 teaspoons of the hot liquid from the Instant Pot until smooth. While constantly stirring, whisk the tapioca starch 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 and make sure it's set to sealing, then cook for 5 minutes on the manual high pressure setting. Let it naturally release pressure after the timer goes off.
- Once the pressure has released, squeeze in fresh lime juice and add salt to taste.
- Garnish with cilantro and green onion, and serve over rice.
