I made this in the instant pot. I substituted sweet potato for the potato and also I left out the can of tomatoes and instead put in a can of pumpkin. Since it was in the instant pot, I increased the water to about 4-5 cups (until all the ingredients were submerged) and I cooked it on high pressure for 4 minutes. I only did half a tablespoon of curry powder, for some spice-sensitive diners. Served with basmati rice and naan.
