Recipes
Peanut Butter, Sweet Potato and Chickpea Curry
1 Minute
23 Minutes
Easy
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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About the chef
Dr. Hazel Wallace
Dr. Hazel Wallace is a medical doctor, registered associate nutritionist, personal trainer, and the founder of The Food Medic. She launched The Food Medic with the goal of bridging the gap between traditional medicine and nutrition, using evidence-based information to empower people to take control of their health through food, fitness, and lifestyle changes. Hazel’s journey into health and fitness began while she was studying medicine and working as a personal trainer. Inspired to share the knowledge she gained, she authored three best-selling books, including The Female Factor, which focuses on women’s health. Hazel is also the host of The Food Medic podcast, where she interviews leading experts on topics related to health, wellness, and personal development. In addition to her writing and podcasting, Hazel speaks at events and consults on workplace wellbeing. She is an advocate for holistic health practices, working to provide accessible, evidence-based advice to a broad audience. Hazel also serves on the Scientific Advisory Board for WHOOP, contributing her expertise in health and fitness to help others live better, healthier lives.
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