Set the pressure cooker to saute mode and add the olive oil and onion. Fry until softened then add the garlic, ginger, pepper and chilli and fry for another couple of minutes.
Add all the spices and stir to coat then add the cauliflower, aubergine and tomatoes followed by the vegetable stock. Stir then seal the pressure cooker and cook for 3 minutes on the stew setting or on high pressure.
Nutrition information is an estimate and will vary depending on the exact ingredients used.