Vegan Instant Pot Butternut Squash Lentil Curry
User Reviews
5
Vegan Instant Pot Butternut Squash Lentil Curry
Description
The recipe begins by toasting cumin seeds and sautéing onions, garlic, and ginger with curry powder, turmeric, and optional cayenne, building a fragrant base. Butternut squash and lentils are added along with vegetable broth and coconut milk, then cooked together under pressure in the Instant Pot until tender. Cashew butter is scooped on top before pressure cooking, lending creaminess without stirring it in initially. Kale is stirred in at the end to wilt gently.
This curry is rich and comforting, featuring the natural sweetness of butternut squash balanced by earthy lentils and warm spices. The coconut milk and cashew butter provide a creamy texture without dairy, and the finishing lemon juice adds freshness. Serve it over white rice or alongside flatbread to complete the meal.
The original notes mention that if preparing this on the stovetop, smaller cubes of squash can be used to cook more evenly. This curry makes a filling plant-based meal with layers of flavor achieved by sautéing spices and slow cooking the ingredients together under pressure.
Ingredients
- 1 1/2 tablespoons coconut oil divided, unrefined virgin
- 1 teaspoon cumin seeds whole
- 1 yellow onion diced, medium
- 1 1/2 teaspoons kosher salt divided
- 6 garlic minced, cloves
- 1 fresh ginger finely minced or grated, (2-inch) piece
- 1 tablespoon curry powder
- 1 1/2 teaspoons Turmeric ground
- 1/2 teaspoon cayenne pepper (optional, for spiciness)
- 2 tablespoons water
- 5-6 cups butternut squash peeled and roughly chopped, (700-850g), can buy pre-cut
- 1 1/2 cups vegetable broth low-sodium, (360 mL
- 1 cup brown lentils or green lentils
- 1 coconut milk "lite", (15-ounce/400 mL) can
- 3 tablespoons cashew butter (can substitute with almond butter or tahini)
- 4 ounces kale or 4-5 large handfuls, baby spinach, baby kale or baby spinach
- 1 tablespoon lemon juice or lime juice, fresh
- 1 cilantro roughly chopped, large handful, fresh
- white rice for serving
- flatbread for serving
Instructions
Instant Pot Directions
- Rinse the lentils and drain them.
- Select the Sauté setting on the Instant Pot and after a few minutes, add 1/2 tablespoon of the coconut oil, followed by the cumin seeds. Toss for 30-60 seconds until lightly browned and very fragrant.
- Add the remaining 1 tablespoon oil, followed by the onion and 1/2 teaspoon of the kosher salt. Cook the onion for 4-5 minutes until lightly browned. Then add the garlic and ginger and cook for 1 minute, stirring frequently to prevent sticking.
- Stir in the the curry powder, turmeric, and cayenne (if using) for 30 seconds, adding the 2 tbsp water to prevent the mixture from drying out too much.
- Add the chopped butternut squash and stir to coat it in the spice mixture. Pour in the vegetable broth and use a wooden spoon or spatula to scrape up any browned bits at the bottom of the pan. Then add the remaining 1 teaspoon kosher salt, the lentils, and coconut milk. Scoop the cashew butter on top but do not stir. This helps prevent the nut butter from sinking to the bottom and possibly triggering the Instant Pot burn warning.
- Secure the Instant Pot lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cook time for 10 minutes.
- Once the timer goes off, allow a natural pressure release. Once the pressure has released, open the pot and stir in the baby kale. Select the Sauté setting and heat for about 2 minutes or until the kale has wilted, then select Cancel. Add the lemon or lime juice and the cilantro and stir to combine.
- Serve the butternut squash lentil curry over white rice or with flatbread.
Stovetop Directions
- Heat a deep, heavy skillet or a Dutch oven over medium-high heat. Add 1/2 tablespoon of the coconut oil, and once hot, add the cumin seeds and fry for 30-60 seconds until lightly browned and very fragrant.
- Add the onions and cook until they are translucent, about 5 minutes. Then add the garlic and ginger and cook for 1-2 minutes until lightly golden and fragrant. Stir in the curry powder, turmeric, and cayenne (if using) until well incorporated.
- Add the butternut squash, vegetable broth, lentils, coconut milk, and cashew butter. Stir well to combine.
- Bring the curry mixture to a boil, then reduce the heat, and simmer for about 30 minutes, until the lentils are tender and the squash is cooked through, stirring every few minutes.
- Add the baby kale and allow to cook for 1-2 minutes until wilted. Add the lemon or lime juice and the cilantro and stir to combine.
- Serve the butternut squash lentil curry over white rice or with flatbread.
Notes
- For stovetop preparation, cut butternut squash into smaller cubes to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 661mg | 28% |
| Potassium | 959mg | 20% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 14316IU | 286% |
| Vitamin C | 35mg | 39% |
| Calcium | 116mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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