• Heat 1 & ½ tablespoon oil in a pot on medium heat. Once the oil is hot, add 4-5 garlic cloves (chopped), 1 & ½ inch ginger (chopped), ½ jalapeño (chopped) and 1 medium red onion (chopped). Cook for around 3 minutes until the onion softens.
• Then add 14.5 oz can diced tomatoes and stir. Cover the pot with a lid and let the tomatoes cook for 4 to 5 minutes on medium heat.
• Remove the lid and then add the spices -1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon smoked paprika, ½ teaspoon turmeric and ¾ -1 teaspoon salt (to taste). Stir and cook the spices for 1 minute.
• Add 2 cups cauliflower florets, 1 & ¼ cup sweet potatoes (diced) and 15.5 oz can of chickpeas. Stir until the veggies and chickpea are well coated with the spices.
• Then add 1- 1&½ cups water and 13.5 oz can of coconut milk and give it all a good stir. Cover and cook for 10 minutes, stir couple of times in between.
• Then remove lid, add 1 red pepper (sliced). Cover and simmer for 5 minutes.
• Remove lid, add 2 tablespoons chopped cilantro and squeeze in juice of ½ lime. Turn off heat. Sprinkle garam masala. The curry might look thin at this point, but it will continue to thicken as it cools down. Serve with brown rice or jasmine rice!

Instant Pot Version

• Press the sauté button on the Instant Pot. Once it displays hot, add oil and then add the chopped garlic, ginger, jalapeño and onions. Cook for around 3 minutes until the onion softens. Then add a 14.5 oz can of diced tomatoes and stir. Cook for 1 minute and add the spices – 1 teaspoon coriander powder, ½  teaspoon cumin powder, ½  teaspoon smoked paprika, ½ teaspoon turmeric and salt to taste. Stir and cook the spices for 1 minute.
• Add the cauliflower florets, diced sweet potatoes, and 15.5 oz can of chickpeas (make sure the cauliflower and sweet potatoes are cut into 1 to 1 & ½ -inch pieces here for the Instant Pot version). Stir until the veggies and chickpea are well coated with the spices. Add 1 cup of water (1 & ½ cups if you have an 8qt), stir and close the lid. Cook on high pressure for 1 minute or low pressure for 2 minutes. Quick release the pressure. Open the lid, press sauté again. Add coconut milk, bell pepper, cilantro and let the curry simmer for 2 minutes on sauté. Add lime juice, sprinkle garam masala and serve hot.