Sweet Potato Peanut Curry
Ingredients
- 1 tbsp olive oil
- 1 1/2 cups / (1 medium) onion diced
- 2 tsp / (4 cloves) garlic minced
- 1 Indian Dal blend
- 1 tsp salt optional
- 6 cups / (2 large / 2 lbs) sweet potato peeled and 1 " dice
- 14.5 oz can diced tomatoes
- 14.5 oz can garbanzos
- 14.5 oz can coconut milk
- 3/4 cup peanut butter smooth
Optional to serve:
- 1/4 cup chopped peanuts
- 2 tbsp chopped cilantro
Instructions
Slow Cook
- 1) Heat the oil in a skillet on medium; soften the onions for 3 minutes, stir in garlic & turn off heat. 2) Transfer onion mixture to cooker and stir in Indian Dal blend, salt, sweet potatoes, tomatoes, garbanzos, coconut milk, and peanut butter 3) Stir, cover, and cook on LOW 4-5 hours or HIGH: 1 1/2 -2 hours. 4) Serve as it is, sprinkle with crushed peanuts & chopped cilantro
Pressure cook
- 1) Heat the oil on sauté; soften the onions for 3 minutes, stir in garlic & turn off heat. 2) Stir in Indian Dal blend, salt, sweet potatoes, tomatoes, garbanzos, coconut milk, and peanut butter. 3) Stir again making sure to scrape any bits from the bottom of the pot 4) Secure the cooker lid and pressure valve to Sealing; press the Manual button and adjust the cook time to 4 minutes. 6) Turn the dial to Venting and use Quick Pressure Release. 7) Serve as it is, sprinkle with crushed peanuts & chopped cilantro
Stove Top
- Stove top: 1) Heat the oil in a Dutch Oven on medium; soften the onions in the pot for 3 minutes. 2) Turn down the heat to low 3) Stir in garlic, Indian Dal blend, salt, sweet potatoes, tomatoes, garbanzos, coconut milk, and peanut butter 3) Stir again making sure to scrape any bits from the bottom of the pot 4) Put the lid on & cook on a medium heat for 20 minutes, maintaining a low bubble, stirring occasionally. 5) Serve as it is, sprinkle with crushed peanuts & chopped cilantro.
Notes
Delicious with two cups of kale stirred in at the end of cooking to brighten it up