Curry in a Hurry

1 sweet potato, cubed (I prefer Japanese)

2 lg russet potatoes, cubed

3/4 head cauliflower chopped into florets

1 lg onion, diced

3 lg cloves garlic, pressed

1 thumb ginger, grated

4 carrots, chopped

1 can coconut milk

2 c filtered water

1 Tbs curry

2 tsp cumin

1 tsp garam masala

1 Tbs sea salt

2 c frozen peas

In Instant pot, saute onions in water until clear. Add spices, garlic and ginger. Add potatoes, carrots, and cauliflower. Add coconut milk and 2 more cups filtered water, stir to combine. Cover and cook on high for 8 minutes. When finished cooking, release steam from valve, then add in peas and stir to combine. The curry will be so piping hot, it will cook the peas in a flash. Spoon into bowls and serve.