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Instant Pot Red Lentil Butternut Squash Curry – Stovetop option

October 27, 2018 By Richa 142 Comments

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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. 

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

  • IP Mushrrom Bourguignon. GF
  • IP Mushroom Wild Rice Soup. GF
  • IP Tikka Masala Simmer Sauce GF
  • Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
  • Japanese Veggie Curry. GF
  • Instant Pot Lasagna Soup with Red lentils.  – So Easy
  • More Instant Pot Recipes!

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

Print Recipe
4.9 from 55 votes

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
Prep Time15 mins
Cook Time10 mins
Total Time15 mins
Course: Main
Cuisine: Indian
Keyword: butternut squash lentil curry, butternut squash red lentil soup, lentil butternut squash
Servings: 4 servings
Calories: 212kcal
Author: Vegan Richa

Ingredients

  • 1 tsp oil
  • 1/2 tsp (0.5 tsp) mustard seeds
  • 4 cloves of garlic (finely chopped)
  • 1/2 (0.5 ) medium onion (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 hot green chili (finely chopped)
  • 1/2 tsp (0.5 tsp) turmeric
  • 1/2 tsp (0.5 tsp) garam masala (or curry powder)
  • 1/4 tsp (0.25 tsp) black pepper (or cayenne, or both)
  • 1 large tomato (chopped small)
  • 12 oz (340.2 g) butternut squash (or pumpkin) raw, peeled and cubed or frozen
  • 1/3 cup (60 g) red lentils
  • 14 oz can of coconut milk
  • 1/2 cup (125 ml) of water
  • 3/4 tsp (0.75 tsp) salt
  • 3-4 oz (3 oz) of baby spinach
  • lime juice and 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. 

Video

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

Nutrition Facts
Instant Pot Lentil Butternut Squash Curry
Amount Per Serving
Calories 212 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Sodium 506mg22%
Potassium 666mg19%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 4g4%
Protein 7g14%
Vitamin A 11290IU226%
Vitamin C 32mg39%
Calcium 82mg8%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: gluten free, Indian Vegan Recipes, Instant Pot, instant pot vegan indian recipes, main course:India, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Karen says

    May 24, 2020 at 4:01 pm

    5 stars
    Have made this twice and love it! I cooked it in a wok and it came out perfectly. I added a bit more cayenne as I like a spicy curry and it was delicious.

    Reply
    • Vegan Richa Support says

      May 25, 2020 at 11:28 am

      how resourceful of you!

      Reply
  2. Michelle Rodriguez says

    June 11, 2020 at 5:02 pm

    My family loves this recipe! I’ve made it several times and it always comes out perfect. Thank you!

    Reply
    • Vegan Richa Support says

      June 11, 2020 at 6:53 pm

      thanks! so happy to share

      Reply
  3. Erin says

    July 30, 2020 at 5:49 pm

    5 stars
    Added cabbage and used coconut cream instead of coconut milk, and this is legit the best curry I’ve ever made. My 3 and 5 year old loved it , too! Thank you for the easy and delicious recipe!

    Reply
    • Vegan Richa Support says

      August 1, 2020 at 12:39 pm

      wow, i’m so happy that everyone loved it. thank you.

      Reply
  4. Suzanne Cooper says

    August 14, 2020 at 6:05 pm

    5 stars
    Love these flavors! Substituted some kale from my summer CSA share along with a butternut squash from my winter share! Increased the lime juice to 2 Tbsp. Yum!

    Reply
    • Vegan Richa Support says

      August 16, 2020 at 6:26 pm

      great idea!! & more lime = more Vitamin C . thanks =)

      Reply
  5. Wendy says

    September 5, 2020 at 5:21 pm

    I made this today and my mother in law says it’s a keeper, which believe me, is high praise! I bought cut butternut squash that I didn’t realize was seasoned with olive oil and seasonings. What to do, so I just used it. I did a double recipe and only had 1 can and a bit of coconut milk so did water for the rest. After the first pressure it was quite watery so added another 1/3 cup red lentils which thickened it up nicely. I can always count on your recipes to be a hit! Thanks!

    Reply
    • Vegan Richa Support says

      September 7, 2020 at 4:09 pm

      lol. thanks Wendy

      Reply
  6. Wendy says

    September 5, 2020 at 5:31 pm

    5 stars
    I made this today and my mother in law says it’s a keeper, which believe me, is high praise! I bought cut butternut squash that I didn’t realize was seasoned with olive oil and seasonings. What to do, so I just used it. I did a double recipe and only had 1 can and a bit of coconut milk so did water for the rest. After the first pressure it was quite watery so added another 1/3 cup red lentils which thickened it up nicely. I can always count on your recipes to be a hit! Thanks!

    Reply
    • Vegan Richa Support says

      September 7, 2020 at 4:06 pm

      lol. thanks Wendy

      Reply
  7. Haley says

    September 12, 2020 at 5:28 pm

    5 stars
    My family of five loves this recipe! It is a fall favorite. We prefer it with pumpkin over butternut squash. I only wish I could find cubed frozen pumpkin so I could make it year around. Our garden only yeilds a few small pumpkins each year and I cube and freeze them for this recipe only. If anyone knows where you can buy frozen cubed pumpkin, please share!

    Reply
  8. Divs says

    September 15, 2020 at 2:21 pm

    I’ve made this with butternut squash and loved it. Would it work with kuri squash too?

    Reply
  9. Kailey says

    October 16, 2020 at 8:17 am

    5 stars
    So good and so fast. I can’t wait to make it again and again!

    Reply
    • Vegan Richa Support says

      October 16, 2020 at 10:44 am

      I’m so happy to hear !! Thank you for your awesome review

      Reply
  10. Raksha says

    October 19, 2020 at 8:51 pm

    5 stars
    This recipe is heavenly and so soul soothing!

    Reply
  11. Genevieve says

    October 21, 2020 at 2:35 pm

    5 stars
    This curry is awesome! Thank you so much for such a great recipe. My whole family loves it and has been asking for it on repeat lately 🙂

    Reply
    • Richa says

      October 21, 2020 at 6:33 pm

      Awesome

      Reply
  12. Carlette Winfrey says

    November 5, 2020 at 12:47 pm

    5 stars
    Easy and delish! It is very hearty. I used a serrano pepper.

    Reply
    • Richa says

      November 5, 2020 at 1:53 pm

      Thanks

      Reply
  13. Emily says

    November 14, 2020 at 7:33 pm

    5 stars
    This was the perfect recipe with which to christen my Instant Pot! Thank you for making it such a good one- this curry is divine. Will definitely be making again.

    Reply
    • Vegan Richa Support says

      November 16, 2020 at 4:52 pm

      thank you for popping by. sounds good!

      Reply
  14. Jayne Vanauken says

    November 17, 2020 at 3:56 pm

    5 stars
    Made this tonight so quick and easy, my husband and I loved it I will be making it again for sure! Going to try your Butter Chick’in next!

    Reply
  15. Grace Meyer says

    January 3, 2021 at 11:35 am

    5 stars
    I love to do variations on this recipe! It always turns out great!

    Reply
    • Vegan Richa Support says

      January 5, 2021 at 6:01 am

      thank you – let me know what you try

      Reply
  16. Katherine says

    January 5, 2021 at 4:49 pm

    5 stars
    Wow!!! So good and so simple to make. Thank you so much for posting! Will be making again and sending recipe to friends/ fam

    Reply
    • Vegan Richa Support says

      January 7, 2021 at 1:18 pm

      awesome! thanks for popping in

      Reply
  17. Maureen says

    January 12, 2021 at 3:33 am

    5 stars
    Every single time my husband and I took a bite of this, we couldn’t help but say “mmmmmmm!” It is so incredibly delicious. Thank you so very much for this recipe. I can’t believe I’m eating something this delicious at my house and not a restaurant.

    Reply
    • Vegan Richa Support says

      January 12, 2021 at 10:45 am

      yay! Exactly

      Reply
  18. Anna says

    January 14, 2021 at 8:06 am

    5 stars
    I’ve made a lot of recipes from here, but I made this last night and it is the BEST meal I’ve made! I normally don’t like coconut based curries. This one was just perfect and there was only a hint of coconut. I used curry powder over garam masala and broth instead of water. Absolutely perfect – thank you!

    Reply
    • Vegan Richa Support says

      January 14, 2021 at 5:55 pm

      hooray!!!!!!!!!

      Reply
  19. charlie says

    February 5, 2021 at 11:07 am

    5 stars
    Very nice, only thing i added was teaspoon of fennel seeds

    Reply
    • Vegan Richa Support says

      February 5, 2021 at 4:32 pm

      thanks for popping in ♡

      Reply
  20. Toni Furan says

    February 18, 2021 at 11:14 am

    5 stars
    This is hands down the best red curry recipe I’ve ever tried. I did add about 8 oz of firm tofu to the recipe to pump up the protein. I have a favorite local Thai restaurant and this is exactly the flavor of their famous Squash Red Curry.

    Reply
    • Vegan Richa Support says

      February 18, 2021 at 7:18 pm

      wow!

      Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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