STOVE TOP DIRECTIONS LISTED BELOW UNDER NOTES.Have all the ingredients prepped and measured and ready to go, as this moves quickly. To a bowl, mix the curry powder, garam masala, (if using), salt, curry paste, coconut aminos and tomato sauce until well combined. You will be adding this mixture after the onions are cooked to briefly saute it, as this step will infuse the overall flavor, so don't skip.

Add the red onion, a pinch of salt and ¼ cup water to the instant pot and turn to normal saute setting. Cook for 5-8 minutes, stirring often until the onions are tender and caramelize (starts to turn brown), stirring a few times during the process for even cooking. Add only tiny amounts of water as needed to keep the onion from sticking/burning. Turn off the saute mode.

Add the mixed spices and liquid mixture noted from above to the instant pot and stir around for 30 seconds to briefly saute it and release their aromas.

Add the coconut milk, ¼ cup water, chopped sweet potatoes and chickpeas. Stir until it is thoroughly mixed. Make sure to press any potato chunks down into the liquid if they are rising above.

Cook on high pressure by selecting either manual or pressure cook and set the time to 3 minutes. Please note that it takes about 8-10 minutes before the IP will come to pressure and start the actual cooking. It will beep once it begins the 3 minutes. So stay close by. It will beep several times once the 3 minutes is up. Turn off the IP. Do a manual quick release of any remaining pressure, using a pot cover to protect your hand. Make sure to never stand too close to the steam vent. The float valve will drop down once all the pressure is released.

Remove the lid and stir the mixture around for a minute. If using, stir in the spinach. Let it sit about 5 minutes, as it will cool it down enough to eat and thicken up slightly. Serve as is or over white rice or grain of choice. Garnish with toasted cashews and fresh lime juice and dairy-free yogurt, if desired. For presentation, my little trick if you don't have basil, parsley or cilantro (typical garnish), I get extra spinach leaves, stack them on top of each other, roll them up tightly and slice them horizontally, like you would chiffonade basil. It makes for a gorgeous, inexpensive and convenient garnish!