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Peanut Butter, Sweet Potato & Chickpea Curry Recipe

Peanut Butter, Sweet Potato and Chickpea Curry

Hazel Wallace @thefoodmedic
Course Main Course
Cuisine Thai


  • Instant Pot Duo Crisp / Pro Crisp


  • 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


  • 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