Cauliflower Potato Curry in the Instant Pot

Got recipe from Monkey and Me.

Was pretty loyal to the recipe except added garbanzo beans and bell pepper instead of carrots  Served with basmati rice and naan.  Very carb heavy.  

Got 7 meals out of it

Ingredients:
-1 yellow onion, diced

-1 small serrano pepper, diced

-2 TBSP minced garlic

-2 tsp fresh minced ginger

-1 lb cauliflower florets (1 head)

-4 cups unpeeled potatoes (about 6 potatoes), cut into small cubes

-1 can of garbanzo beans, drained and rinsed

-1 red bell pepper, diced

-1 can diced tomatoes, pureed

-1 cup of vegetable broth (could add a lil more)

-1 cup lite coconut milk (used half can of regular coconut milk because subbed at store)

Spice/herb ingredients:

-1 tsp garlic powder

-1 tsp onion powder

-2 TBSP dried minced onion flakes

-1 TBSP + 1 tsp curry powder

-1 tsp garam masala

-1 tsp sea salt

-1/4 tsp cayenne pepper (didn't measure and added too much and was too spicy)

Directions:

1. Mix spice ingredients, set aside

2. Cut veggies and set aside

3. Saute onion & serrano peppers in Instant Pot for 3-5 min until soften

4. Add garlic and ginger for 1 min

5. Added spice mix (but would consider adding LAST)

6. Add cauliflower florets & potatoes for 1 min

7. Add garbanzo beans, bell peppers, pureed tomatoes, vegetable broth

8. Press CANCEL, then Manual Pressure HIGH, and cook for 5 min (did 7 min because I added more veggies, but was overcooked a little)

9. Allow to sit for 4 min, then do quick release.  Unplug Instant Pot

10. Add coconut milk

11. Stir

Very tasty in my opinion.  Added too much cayenne pepper and Eric likes to add fresh jalapenos.  Felt like too much work to add cilantro.  Next time could try with meat, but works well as a meatless dish.

*Indian