
Peanut Butter, Sweet Potato and Chickpea Curry
COURSE:
Main Course
Peanut Butter, Sweet Potato and Chickpea Curry
Hazel Wallace @thefoodmedic
Peanut Butter, Sweet Potato and Chickpea Curry
Hazel Wallace @thefoodmedic
Product:
Instant Pot Duo Crisp / Pro Crisp
Ingredients
- 1 tbsp oil
- 1 onion
- 2 garlic cloves
- 1 tbsp ginger
- 2 tbsp thai red curry paste
- 2 heaped tbsp smooth peanut butter
- 400 g can of chickpeas
- 2 large sweet potato
- 1 red pepper
- 400 ml can coconut milk
- 300 ml vegetable stock
- Chopped peanuts and fresh coriander
- Rice
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.