Peanut Butter, Sweet Potato and Chickpea Curry

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Ingredients
  • 1 tbsp oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tbsp ginger finely chopped
  • 2 tbsp Thai red curry paste
  • 2 tbsp heapedsmooth peanut butter
  • 400 g can of chickpeas rinsed and drained
  • 2 large sweet potato peeled and chopped, approx 500g
  • 1 red pepper chopped
  • 400 ml can coconut milk
  • 300 ml vegetable stock
  • Chopped peanuts and fresh coriander to garnish
  • Rice for serving
Instructions
  • Select Sauté and once the display indicates Hot, add the oil and onion, and sauté until it has softened and starts to brown.
  • Add minced garlic and ginger, and cook for 1-2 Minutes.
  • Add the red curry paste and peanut butter and mix well and fry for 30 Seconds.
  • Next add the chickpeas, Sweet Potato, pepper, coconut milk and stock.
  • Mix well, and deglaze the base of the inner pot.
  • Secure the lid, select Pressure Cook and set the time for 10 Minutes.
  • When the cooking program finishes, allow the pressure to release naturally for 10 Minutes, then quick release the remaining pressure.
  • Garnish with fresh coriander, chopped peanuts, and serve with rice.
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