Instant Pot Butternut Squash Curry with Spinach
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
The recipe starts by sautéing onions, garlic, and ginger in oil in the Instant Pot, then adding tomatoes and spices to build a fragrant base. Butternut squash pieces and water are added before pressure cooking on high for 5 minutes to quickly soften the squash. After a quick pressure release, coconut milk and lime juice are stirred in, and chopped spinach is incorporated and simmered briefly, causing it to wilt into the curry.
The curry offers a mildly spiced, creamy texture from the coconut milk with tender chunks of squash and leafy spinach for contrast. The use of pressure cooking speeds the softening of squash pieces while preserving bright flavors from spices and lime juice. Garnishing with cilantro and crushed peanuts provides additional flavor layers and a crunchy element.
This dish serves well over rice as a vegetarian main course or side. It can be stored refrigerated for a few days or frozen, with garnishes added fresh after reheating. Adjusting squash piece size affects cooking times slightly. Additional vegetables or legumes can be added for variation and increased heartiness.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 cup onion diced
- 1/2 tablespoon ginger grated
- 1/2 tablespoon garlic minced
- 1 cup tomato 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 cumin powder aka Jeera powder
- 1/2 teaspoon turmeric powder ground, aka 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 chopped, to garnish (optional, leaves
- peanuts crushed, roasted
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!
Notes
- Cut butternut squash into 2/3 to 1/2 inch cubes; adjust pressure cooking time by 1-2 minutes if cubes differ significantly in size.
- Store leftover curry in the refrigerator for 2-3 days or freeze in airtight containers for up to 3 months; thaw overnight before reheating.
- Optional additions include carrots, sweet potatoes, bell peppers, red lentils, or canned chickpeas, all compatible with the cooking time.
- You can cook pot-in-pot white rice simultaneously by placing a bowl of rice with water on the trivet inside the Instant Pot when pressure cooking the curry.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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