Blend 1 small onion, 5 cloves garlic, 1/2 inch ginger and 3/4 cup tomato together and set aside.
Pulse 4-5 oz spinach (or a mix of spinach and baby kale) with 1/4 cup water into a coarse mixture — do not fully puree.
Set the Instant Pot to sauté mode. When hot, add 1 tsp oil then 1 cinnamon stick (2-inch), 2 cloves, and 1-2 bay leaves. Cook for a few seconds.
Add the blended onion-tomato mixture. Cook for 3 minutes, stirring frequently. If it starts to stick, turn off sauté for 2 minutes, then back on.
Add 1/2 tsp turmeric, 1/2 tsp garam masala, 1/2 tsp coriander powder, and 1/2 tsp paprika. Mix in.
Add the blended greens, 1.5 cups soy curls (dry), and 3/4 tsp salt. Pour in 1/2 cup water and stir.
Pressure cook on High for 8-10 minutes. Release pressure after 5 minutes.
Stir in 1/4 cup cashew cream (or vegan plain yogurt). Add a splash of water if needed and cook on sauté until the mixture comes to a boil.
Add cayenne and additional garam masala to taste, plus 1/2-1 tsp sugar. Adjust salt and spice.
Stir in 1 tsp fenugreek leaves (optional).
Serve with rice, quinoa, or flatbread. Optionally garnish with a drizzle of cashew cream, a pat of vegan butter, and red pepper flakes.