Press sauté function; select vegetables settings. Press timer; set to 5 minutes. Start.

Add the coconut oil to the inner pot. Add the garlic, ginger, scallions and serrano peppers, cook, stirring for 2 to 3 minutes. Add the yellow onion and bell peppers and continue to cook until the timer goes off.

Add the sweet potatoes, carrots, coconut milk, curry, water and lime leaves, if using, to the pot. Lock the pressure lid. Press the pressure function, select custom setting. Set to short cook time, set time to 4 minutes. Start.

Quick-release pressure. Remove the lid and add the tofu, broccoli, cauliflower, fish sauce, lime juice and palm sugar.

Secure the lid; press the pressure function, select custom setting. Set to short cook time, set time to 1 minute. Start.

Quick-release pressure.

Serve the curry with jasmine rice, garnished with basil, cilantro and chopped peanuts.

Note:  This recipe was created specifically for the Emeril Lagasse Pressure AirFryer by Tristar. As such, cook times and temperatures may need to be adjusted if you would like to make this recipe in another pressure cooker.