Heat your Instant Pot or large skillet over medium-high heat/sauté setting and add the olive oil.
Once the Instant Pot/skillet is heated, add the onion and garlic. Briefly sauté until fragrant.
Add the ginger, turmeric, garam masala, cumin, chili powder, red pepper flakes, cinnamon and lime juice, stirring until spices are toasted and fragrant.
Add the carrots, red pepper and cauliflower, and sauté until the vegetables are slightly soft.
Season the chicken or tofu pieces with salt and pepper and add them to the Instant Pot with the vegetables, stirring well until chicken or tofu is cooked.
Add the tomato sauce and coconut milk, stirring well until combined.
Reduce the heat to medium and cover the Instant Pot, letting the chicken cook thoroughly (about 15 minutes). Remove the lid and cook for an additional 5 minutes, allowing the sauce to reduce.
Serve over cauliflower rice (for a paleo dinner), or cooked rice or quinoa with some fresh cilantro.