COURSE:
Main Course
Peanut Butter Sweet Potato and Chickpea Curry: A Creamy, Nutritious Delight
Experience the rich, comforting flavours of our Peanut Butter Sweet Potato and Chickpea Curry, a wholesome dish that combines creamy textures and aromatic spices. This plant-based curry is a perfect balance of sweet, savoury, and nutty flavours, with tender sweet potatoes, protein-packed chickpeas, and a luscious peanut butter sauce that adds a smooth, satisfying richness to every bite.
Prepared effortlessly using your Instant Pot, this curry is not only packed with flavour but also full of nutrients. The sweet potatoes offer a natural sweetness that pairs perfectly with the warmth of the spices, while the chickpeas provide a hearty source of protein and fibre. The addition of peanut butter gives the curry a velvety texture and a unique depth of flavour, making it both filling and indulgent.
This dish is ideal for a comforting weeknight dinner or meal prep for the week ahead. Serve it over rice, quinoa, or with naan bread for a complete, satisfying meal. Whether you’re a curry lover or looking to try something new, the Peanut Butter Sweet Potato and Chickpea Curry is a deliciously creamy, nutritious option that will quickly become a household favourite.
Peanut Butter, Sweet Potato and Chickpea Curry
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.
Peanut Butter, Sweet Potato and Chickpea Curry
COURSE:
Main Course
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.
Peanut Butter Sweet Potato and Chickpea Curry: A Creamy, Nutritious Delight
Experience the rich, comforting flavours of our Peanut Butter Sweet Potato and Chickpea Curry, a wholesome dish that combines creamy textures and aromatic spices. This plant-based curry is a perfect balance of sweet, savoury, and nutty flavours, with tender sweet potatoes, protein-packed chickpeas, and a luscious peanut butter sauce that adds a smooth, satisfying richness to every bite.
Prepared effortlessly using your Instant Pot, this curry is not only packed with flavour but also full of nutrients. The sweet potatoes offer a natural sweetness that pairs perfectly with the warmth of the spices, while the chickpeas provide a hearty source of protein and fibre. The addition of peanut butter gives the curry a velvety texture and a unique depth of flavour, making it both filling and indulgent.
This dish is ideal for a comforting weeknight dinner or meal prep for the week ahead. Serve it over rice, quinoa, or with naan bread for a complete, satisfying meal. Whether you’re a curry lover or looking to try something new, the Peanut Butter Sweet Potato and Chickpea Curry is a deliciously creamy, nutritious option that will quickly become a household favourite.
