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Peanut Butter, Sweet Potato and Chickpea Curry
By :Hazel Wallace
Curry-min
Curry-min
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Cook Time 22 Minutes
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
Cook Time 22 Minutes
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
Curry-min
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Select Sauté and once the display indicates Hot, add the oil and onion, and sauté until it has softened and starts to brown.
  2. Add minced garlic and ginger, and cook for 1-2 mins
  3. Add the red curry paste and peanut butter and mix well and fry for 30 seconds
  4. Next add the chickpeas, Sweet Potato, pepper, coconut milk and stock.
  5. Mix well, and deglaze the base of the inner pot.
  6. Secure the lid, select Pressure cook and set the time for 10 minutes
  7. When the cooking program finishes, allow the pressure to release naturally for 10 minute, then quick release the remaining pressure.
  8. Garnish with fresh coriander, chopped peanuts, and serve with rice.