5 from 84 votes
Instant Pot Butternut Squash Curry with Spinach
This Instant Pot Butternut Squash Curry combines cubed butternut squash, diced tomatoes, aromatic spices like coriander, cumin, turmeric, paprika, and fresh spinach simmered in coconut milk. The pressure cooking yields tender squash and a thick, flavorful sauce balanced with a hint of lime juice. Optional toppings like cilantro and crushed peanuts add texture and freshness when serving over rice.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
206 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 206
% 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.