/Instant Pot Red Lentil Butternut Squash Curry

Instant Pot Red Lentil Butternut Squash Curry

Instant Pot Red Lentil Butternut Squash Curry. This Warming lentil butternut or pumpkin curry is creamy and comforting. 1 Pot, 30 Min make in a Pressure cooker or Saucepan. Vegan Gluten-free Soy-free nut-free Recipe.  Jump to Recipe 

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

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. 

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

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.

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 | VeganRicha.com

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

Instant Pot Red Lentil Butternut Squash Curry

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

Course: Main

Cuisine: Indian

Keyword: butternut squash lentil curry, butternut squash red lentil soup, lentil butternut squash

Servings: 4 servings

Calories: 212 kcal

Author: Vegan Richa

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. 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. 

Recipe Notes

Add other hardy veggies with butternut for variation. 

When doubling, use a bit less water than doubled.

If using brown or green lentils,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 Facts

Instant Pot Lentil Butternut Squash Curry

Amount Per Serving

Calories 212 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 7g 35%

Sodium 506mg 21%

Potassium 666mg 19%

Total Carbohydrates 27g 9%

Dietary Fiber 7g 28%

Sugars 4g

Protein 7g 14%

Vitamin A 225.8%

Vitamin C 38.8%

Calcium 8.2%

Iron 14.2%

* Percent Daily Values are based on a 2000 calorie diet.