Soak. In a medium bowl, add the rice and mung beans and pour water until it is covered. Let it soak for 5 minutes while you chop your veggies. Then, pour the mixture into a strainer and rinse with water until it runs clear.
Chop veggies and grate fresh ginger.
Sauté. Using the sauté function in your instant pot, sauté onions, garlic, and grated ginger.
Add seasoning. Toss in curry powder, vegetable bouillon, potatoes, tomatoes, and salt.
Cook everything in the same pot. When the bottom starts to brown, add water, coconut milk, half of the spinach, and optional coriander. Stir and set the instant pot to a high-pressure cook for 10 minutes. Fast, manual release pressure.
Adjust. Taste to ensure the texture is soft. If not, you may need to cook it a little longer. Feel free to add water if you need to.
Serve. You can serve it immediately with coriander leaves, a swirl of coconut milk, and freshly cooked basmati rice. Cool it down completely to store it in the fridge or freeze it. As very stew, it gets better with time.