Instant Pot Lentil Butternut Squash Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
212 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Lentil Butternut Squash Curry
Description
The Instant Pot Lentil Butternut Squash Curry features a base of sautéed mustard seeds, onions, garlic, ginger, and chili creating a spiced foundation. Ground turmeric, garam masala, black pepper, and cayenne introduce warmth and complexity. Chopped tomatoes add acidity. Butternut squash, red lentils, coconut milk, and water are added to cook under pressure, softening the squash and lentils while infusing them with flavor. The dish finishes by folding in baby spinach to add freshness and texture.
The curry has a rich, creamy consistency from the coconut milk, balanced by the earthy sweetness of squash and mild heat from the spices. Fresh lime juice added before serving brings a lively citrus note. It pairs well with rice or flatbreads, suitable as a main vegetarian meal or side.
For variations, hardier vegetables can be added with the squash. Adjust water when doubling the recipe. Brown or green lentils require longer cooking times. Using water instead of coconut milk yields a lighter dal-style dish. Nutrition estimates are for four servings.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp mustard seeds
- 4 cloves garlic finely chopped
- 1/2 onion finely chopped, medium
- 1 inch ginger (finely chopped)
- 1 green chili finely chopped, hot
- 1/2 tsp Turmeric
- 1/2 tsp garam masala (or curry powder)
- 1/4 tsp black pepper (or cayenne, or both)
- 1 tomato chopped small, large
- 12 oz butternut squash (or pumpkin) raw, peeled and cubed or frozen
- 1/3 cup red lentils
- 14 oz coconut milk canned
- 1/2 cup of water
- 3/4 tsp salt
- 3-4 oz baby spinach
- lime juice for garnish
- cilantro for garnish
Instructions
- Start the Instant Pot on sauté. Add the oil and once it has heated, add the mustard seeds and wait for them to sputter or change color. Add the chopped onion, garlic, ginger, chili and a pinch of salt. Cook for 2 minutes.
- Add the spices and mix well. Add the tomatoes and a quarter cup of water and cook for 2 minutes stirring occasionally to avoid sticking.
- Add the butternut squash or pumpkin, coconut milk, lentils, water and salt. Mix well to combine and pick up the tomato from the bottom of the pot. Close the lid and pressure cook for 4 minutes. Carefully quick release the pressure slowly once cooking time is done.
- Open the lid and fold in the spinach and mix thoroughly. Taste and adjust the amount of salt, heat and flavor. Add a good dash of lime juice. Garnish with pepper flakes or cilantro. Serve over rice or flat bread or with fresh dinner rolls.
Sauce pan instructions:
- Follow step 1 and 2 in a saucepan over medium heat.
- Add the butternut, coconut milk, lentils, salt and water. Partially cover and cook for 12-14 mins or until the lentil and squash are cooked through. Add 1/4 to 1/2 cup more water if the curry is too thick and simmer for a min. Taste and adjust the flavor to your liking, add a dash of lime juice and serve.
Notes
- Add other hardy vegetables along with butternut squash for variety.
- When doubling the recipe, use slightly less than double the water.
- Brown or green lentils require a longer pressure cooking time of 10 to 11 minutes.
- Use water instead of coconut milk for a lighter, dal-like curry with less richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Sodium | 506mg | 21% |
| Potassium | 666mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 11290IU | 226% |
| Vitamin C | 32mg | 36% |
| Calcium | 82mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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