This dish is as flavorful as it is colorful. Substitute your favorite vegetables. Serve with some basmati rice or naan to round out the meal.
Soak coconut in 1/4 cup hot water for about 10 minutes in a blender jar - or a large bowl if you are using a stick blender.
Add onion, tomatoes, garlic, ginger, and spices and puree. If you need more water, add it sparingly.
Preheat the Instant Pot to Saute on high heat. When hot, add coconut oil. After it melts, add the coconut mixture.
Do not stir. Allow it to cook until most of the water has evaporated (about 3-5 minutes)
Then stir constantly for about 2 more minutes, allowing flavors to meld.
Stir in chopped vegetables and other 1/4 cup water (except spinach).
Lock the lid in place, select low pressure and cook for 3 minutes.
Quick-release pressure. Stir in spinach until it's wilted and serve.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.