Peanut Butter, Sweet Potato and Chickpea Curry By: Hazel Wallace Course Dinner Difficulty Easy Duration 23 Minutes Diet Vegan, Vegetarian Cooking Technique Instant Pot Duo Crisp 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, Hazel Wallace, 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 Servings 1 Minute Ingredients 1 tbsp oil1 onion diced2 cloves garlic minced1 tbsp ginger finely chopped2 tbsp Thai red curry paste2 tbsp heapedsmooth peanut butter400 g can of chickpeas rinsed and drained2 large sweet potato peeled and chopped, approx 500g1 red pepper chopped400 ml can coconut milk300 ml vegetable stockChopped peanuts and fresh coriander to garnishRice 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. Previous Next