Heat up Instant Pot using saute button, add olive oil, onions, and red peppers. Saute ~3-4 minutes. Add garlic and ginger and saute 30 seconds. Add curry powder and tomato paste and saute, stirring constantly, ~1 minute.
Add vegetable stock, cauliflower, coconut milk, salt, and pepper. Mix together then switch to slow cooker mode and cook on high 2-3 hours.
Stir in cilantro and spinach, season with additional salt/pepper and squeeze of lemon or lime if needed. Goes well over any whole grain, such as brown rice and quinoa.