Peanut Butter, Sweet Potato and Chickpea Curry
Cook Time
Cook Time
  • 1tbsp oil
  • 1 onion diced
  • 2cloves garlic minced
  • 1tbsp ginger finely chopped
  • 2tbsp Thai red curry paste
  • 2tbsp heapedsmooth peanut butter
  • 400g can of chickpeas rinsed and drained
  • 2large sweet potato peeled and chopped, approx 500g
  • 1 red pepper chopped
  • 400ml can coconut milk
  • 300ml vegetable stock
  • Chopped peanuts and fresh coriander to garnish
  • Rice for serving
  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 Minutes.
  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 Minutes, then quick release the remaining pressure.
  8. Garnish with fresh coriander, chopped peanuts, and serve with rice.