Instructions

• Set the Instant Pot to the "Sauté" setting and add 1 tablespoon coconut oil. When the oil is hot, add the ½ large red pepper (roughly chopped) and sauté, stirring, for 2 minutes.
• Add the very well drained 15 ounces canned petite diced tomatoes, 1 cup full-fat coconut milk, and 1 tablespoon yellow curry paste. Stir until the curry paste dissolves, bring the mixture to a boil, and cook for 2 minutes, stirring frequently.
• Remove about 4 teaspoons of the hot liquid from the pot into a small bowl. Whisk the 2 teaspoons tapioca starch into that hot liquid until smooth. While stirring the pot constantly, whisk the tapioca mixture back into the Instant Pot. Add 1 tablespoon reduced-sodium soy sauce and ½ tablespoon coconut sugar, then bring to a boil and cook, stirring, until the sauce begins to thicken, about 1 minute.
• Stir in the drained and rinsed 15 ounces canned chickpeas and the 2 cups cauliflower florets.
• Close the lid, set the vent to "Sealing," and cook on Manual/High pressure for 5 minutes. When the cook time ends, allow a natural pressure release until the pressure indicator drops.
• Open the lid, squeeze in the fresh lime juice, and add the pinch of sea salt. Stir to combine.
• Garnish with cilantro and green onion and serve over cooked white rice or cauliflower rice.