Indian Main Courses

Instant Pot Red Lentil Butternut Squash Curry – Stovetop option

Instant Pot Red Lentil Butternut Squash Curry. This Warming lentil butternut or pumpkin curry is creamy and comforting. 1 Pot,…

  • Ready 15 minutes
  • Serves 4 servings
  • Prep 15 minutes
  • Cook 10 minutes
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Instant Pot Red Lentil Butternut Squash Curry – Stovetop option

The weather is getting cooler (read pretty cold) out here and every day we feel like we need a bowl of hot, warming comforting soup or stew. This butternut squash and red lentil curry works out perfectly for every meal.

The spices are sauteed with onion and garlic, then just put the lentils and butternut all in a pressure cooker or saucepan with some coconut milk and broth. Cook and done. This dal soup takes 1 Pot and less than 30 minutes either way. Serve as is garnished with some toasted nuts or with a side of fresh bread or flatbread.

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Lentil Butternut Squash Curry pictured in the Instant Pot pressure cooker

This recipe is a modified version of the popular Butternut Coconut Lentil Dal from my Indian Kitchen Cookbook. The Dals in the book are closer to traditional recipes. This one uses more common spices and ingredients. and is creamy and rich with the coconut milk. Red lentils (masoor Dal) go so well with butternut or pumpkin!

More Instant Pot Recipes for fall

Instant Pot Red Lentil Butternut squash Curry. This Warming lentil butternut or pumpkin curry is creamy and comforting. 1 Pot, make in a Pressure cooker or Saucepan. #Vegan #Glutenfree #Soyfree #nutfree #Recipe #veganricha
Instant Pot Red Lentil Butternut Squash Curry in a white speckled bowl kept on grey napkin

If you make this recipe, do let me know in the comments below, rate it and tag me on Instagram #veganricha.

Instant Pot Red Lentil Butternut squash Curry. This Warming lentil butternut or pumpkin curry is creamy and comforting. 1 Pot, make in a Pressure cooker or Saucepan. #Vegan #Glutenfree #Soyfree #nutfree #Recipe #veganricha| VeganRicha.com

Recipe

Instant Pot Lentil Butternut Squash Curry

Instant Pot Red Lentil Butternut Squash Curry. This Warming lentil butternut or pumpkin curry is creamy and comforting. 1 Pot, make in a Pressure cooker or Saucepan. Vegan Glutenfree Soyfree nutfree Recipe

  • Serves 4 servings
  • Prep 15 minutes
  • Cook 10 minutes
  • Total 15 minutes

Ingredients

  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 4 cloves of garlic ((finely chopped))
  • 1/2 medium onion ((finely chopped))
  • 1 inch ginger ((finely chopped))
  • 1 hot green chili ((finely chopped))
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala ((or curry powder))
  • 1/4 tsp black pepper ((or cayenne, or both))
  • 1 large tomato ((chopped small))
  • 12 oz butternut squash ((or pumpkin) raw, peeled and cubed or frozen)
  • 1/3 cup red lentils
  • 14 oz can of coconut milk
  • 1/2 cup of water
  • 3/4 tsp salt
  • 3-4 oz of baby spinach
  • lime juice and cilantro for garnish

Instructions

  1. 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. 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. 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. 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. 5

    Follow step 1 and 2 in a saucepan over medium heat.

  2. 6

    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 veggies with butternut for variation. When doubling, use a bit less water than doubled. If using brown or green lentil s,pressure cook for 10 to 11 mins. Use water instead of coconut milk for more dal like, less rich curry. Nutrition is for 1 of 4 serves

Nutrition

  • Calories212 kcal
  • Carbohydrates27 g
  • Protein7 g
  • Fat10 g
  • Saturated Fat7 g
  • Sodium506 mg
  • Potassium666 mg
  • Fiber7 g
  • Sugar4 g
  • Vitamin A11290 IU
  • Vitamin C32 mg
  • Calcium82 mg
  • Iron2.6 mg