Instant Pot Butternut Squash Curry with Spinach
User Reviews
5.0
84 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
206 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Butternut Squash Curry with Spinach
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This Instant Pot Butternut Squash Curry is a creamy vegan curry, filled with goodness of squash, coconut milk and spinach. This cozy and comforting curry is perfect for Fall dinners!
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Ingredients
- 1 tablespoon oil
- 1 cup onion diced
- 1/2 tablespoon ginger grated
- 1/2 tablespoon garlic minced
- 1 cup tomatoes I used fire-roasted diced tomatoes
- 4 cup butternut squash peeled and cut into 1/2 to 2/3 inch pieces, about 18oz*
- 1 cup water
Spices
- 1 teaspoon ground coriander
- 1 teaspoon Ground Cumin (Jeera powder)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon paprika or mild red chili powder, adjust to taste
- 1 teaspoon salt
To finish
- 2/3 cup coconut milk I used full-fat
- 1 teaspoon lime juice
- 4 cup baby spinach chopped
Toppings (optional)
- cilantro leaves chopped, to garnish (optional)
- roasted peanuts crushed
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Instructions
- Set the Instant Pot on sauté mode and let it heat. Then add oil to it.
- Now add the onions, garlic, ginger and sauté them for about 3 minutes.
- Add the tomatoes and spices. Saute for couple of minutes.
- Add the butternut squash and water. Stir well and deglaze the pot making sure nothing is stuck to the bottom of the steel insert.
- Switch the Instant Pot to pressure cook (manual) mode on high pressure for 5 minutes with the vent in sealing position.
- When the instant pot beeps, do a quick pressure release.
- Add the coconut milk, lime juice and stir well. Then add the spinach and mix it in with the curry. Set the instant pot on saute mode and let it simmer for about 3 minutes.
- Butternut Squash Curry with coconut milk and spinach is ready. Serve over rice and garnish with chopped cilantro and crushed peanuts.
Stovetop Method
- In a heavy bottom pot on medium-high heat, follow the same steps as above before the pressure cook step. Then add the coconut milk and let the curry simmer for about 15 minutes.
- Stir every 5 miutes to make sure nothing is stuck to the bottom. You can also cover the pot with a lid. Check that squash is cooked well. If not, add a few more minutes. Once the squash is tender, add the lime juice, spinach and stir well. Garnish and serve over rice!
Equipments used:
Notes
- Butternut Squash: Use about 2/3 inch cubes of butternut squash or 1/2 inch for a softer texture. If you are buying pre-cut squash, adjust the cooking time by 1-2 minutes if the pieces are much smaller or larger than the suggested size.
- Storing: You can also store this curry in the refrigerator for 2-3 days. You can also freeze this curry by storing it in air-tight containers for up to 3 months. Defrost overnight in the refrigerator before reheating, then add the garnishes.
- Variations: You can add hearty veggies such as carrots, sweet potatoes, and bell peppers. You can also add red lentils or canned chickpeas. They would cook well in the same time.
- Pot-in-pot Rice: You can cook pot-in-pot white rice while cooking this recipe. After adding all the curry ingredients, place a trivet and a bowl of rice with water on the trivet. Then pressure cook. For reference, see how I do this in my dal fry recipe.
Nutrition Information
Show Details
Calories
206kcal
(10%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
624mg
(26%)
Potassium
932mg
(27%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
18260IU
(365%)
Vitamin C
47mg
(52%)
Calcium
131mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 624mg | 26% |
| Potassium | 932mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 18260IU | 365% |
| Vitamin C | 47mg | 52% |
| Calcium | 131mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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