In a large bowl add 2 teaspoons Garam Masala, 1 teaspoon ground ginger, 4 garlic cloves, sea salt and lemon juice. Add the almond milk yogurt and mix together. Add the chicken thighs and coat well. Cover and refrigerate for 10 minutes or up to 24 hours.
Add 1 teaspoon of coconut oil to the Instant Pot and set to saute. Add the onion, garlic, and saute for about 4 minutes. Add ginger, Garam Masala, paprika, turmeric, and cayenne. Stir for about 1-2 minutes, until the spices are fragrant.
Move the onions to the side and add 2 teaspoons of coconut oil to the Instant Pot. Add the chicken pieces and cook until the chicken starts to brown, about 2 minutes on each side. Then add the fire roasted tomatoes and stir to combine. Cover and cook on high pressure for 5 minutes using the "adjust" button use the +/- to set the Instant Pot to 5 minutes. After you hear the timer go off, switch valve to "venting" position, then turn off the Instant Pot. Do the quick release very carefully letting the steam release before opening the lid. When removing the lid, lift it so it is a shield in front of your face as the steam releases.
Add the cauliflower and carrots and cook for an additional 4 minutes on high pressure using the "adjust" button use the +/- to set the Instant Pot to 4 minutes. After you hear the timer go off, switch valve to the "venting" position. Do the quick release very carefully letting the steam release. Turn off the Instant Pot and then open the lid. When removing the lid, lift it so it is a shield in front of your face as the steam releases.
Stir in the coconut milk. Turn the Instant Pot onto saute. Allow it to come to a simmer stirring occasionally until the sauce thickens slightly, about 5 - 10 minutes.
Sprinkle with cilantro and serve with pearled sorghum, naan or grain of choice.
Serving size: 1/4th portion or about 2 3/4 cups, Calories: 540, Fat: 30 grams, Saturated fat: 15 grams, Carbohydrates: 5 grams, Sugar: 1 gram, Sodium: 500 milligrams, Fiber: 5 grams, Protein: 38 grams, Cholesterol: 150 milligrams