Name: Peanut Butter, Sweet Potato and Chickpea Curry
Ingredients: 1 tbsp oil; 1 onion (diced); 2 garlic cloves (minced); 1 tbsp ginger (finely chopped); 2 tbsp thai red curry paste; 2 heaped tbsp smooth 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)

Peanut Butter, Sweet Potato and Chickpea Curry

Hazel Wallace @thefoodmedic

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Course Main Course

Cuisine Thai

Equipment

Instant Pot Duo Crisp / Pro Crisp

Ingredients

1 tbsp oil
1 onion diced
2 garlic cloves minced
1 tbsp ginger finely chopped
2 tbsp thai red curry paste
2 heaped tbsp smooth 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

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 10minutes.
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.

Keyword In an Instant Chef, vegan, vegetarian