Peanut Butter, Sweet Potato and Chickpea Curry

By: Hazel Wallace

Peanut Butter, Sweet Potato and Chickpea Curry
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
23 Minutes
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Instant Pot Duo Crisp
cuisine icon Keywords
1 minute, 23 minutes, and chopped, approx 500g, can coconut milk, can of chickpeas rinsed and drained, chopped peanuts and fresh coriander to garnish, dinner, easy, garlic minced, ginger finely chopped, healthy vegetarian meals, heapedsmooth peanut butter, instant pot duo crisp, oil, onion diced, red pepper chopped, rice for serving, thai red curry paste, vegan, vegetable dish, vegetable stock, vegetarian, vegetarian dinner

serving icon Servings
1 Minute
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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