Preheat the oven to 375ºF and line two baking sheets with silicone mats or parchment paper.

Toss the cauliflower with 1 tablespoon of grapeseed oil in a large mixing bowl. Spread the florets evenly over one of the baking sheets.

Toss the cubed sweet potato with another tablespoon of oil in the mixing bowl. Spread the potatoes evenly over the second baking sheet.

Season the vegetables with salt.

Roast the vegetables for 35-45 minutes, until the vegetables are tender. Stir the vegetables halfway through the roasting process if they appear to roast unevenly.

Turn the instant pot on the sauté setting and add 1 tablespoon of oil to the pot. Once the instant pot is warm, add the turmeric, paprika, coriander, and garam masala and toast for 15 seconds.

Add the garlic and ginger and stir well to sauté for another 15-30 seconds.

Add the onion and pepper and continue to sauté until the onions soften.

Add the diced tomatoes, coconut cream, yogurt, salt, and tempeh to the Instant Pot. Cancel the sauté setting, place the lid on the Instant Pot and set it to pressure cook for 12 minutes. After the cooking time. allow the steam to release naturally for at least 10 minutes. Release any remaining steam and remove the lid.

Add the roasted vegetables and stir until well combined. Season to taste with more salt or spices if needed. Serve over rice with cilantro and an extra drizzle of non-dairy yogurt.