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Instant Pot Lentil Butternut Squash Curry
4.9 from 231 votes

Instant Pot Lentil Butternut Squash Curry

This Instant Pot Lentil Butternut Squash Curry combines red lentils and butternut squash cooked in a fragrant mix of mustard seeds, garlic, ginger, green chili, and spices with coconut milk for creaminess. The pressure cooker accelerates preparation while developing deep flavors. Fresh spinach is stirred in at the end, and a squeeze of lime brightens the dish. It can be served with rice, flatbread, or rolls.

Prep Time
15 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 servings
Calories: 212 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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.
  4. 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:
  1. Follow step 1 and 2 in a saucepan over medium heat.
  2. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 212

% 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.