Peanut Butter, Sweet Potato and Chickpea Curry
| By : |
| Cook Time | 22 Minutes |
| Servings |
1 Minute
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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
Ingredients
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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 mins
- 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 minute, then quick release the remaining pressure.
- Garnish with fresh coriander, chopped peanuts, and serve with rice.
