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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
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.
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!
If you make this recipe, do let me know in the comments below, rate it and tag me on Instagram #veganricha.
Instant Pot Lentil Butternut Squash Curry
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is total comfort in a bowl! I added a tablespoon or so of peanut butter just for kicks, and this curry was fantastic! Thank you, Richa! I have been cooking one of your curries every night this whole week! Slam dunk recipes every time!
Awesome! So glad you liked it.
I made it today. Forgot to add tomatoes but added later. I loved the taste
Yay! Thanks for taking the time to comment.
I love this recipe! I used a bag of frozen butternut squash, and I put in one red onion chopped, and a few chopped tomatoes. I used the medium yellow curry powder from savory spice (2 Tbsp) and it was delicious! Ate it was jasmine rice and it was so easy and yummy. Definitely making it again.
So glad you enjoyed it!
Unfortunately this recipe keeps going to burn 🙁
Get a new inner pot or make it on stove top. Some ip are just too sensitive. I have 4 and the 2 older and the newest work fine. The one I got 2 years ago will just give burn error for every thick sauce or tomato or sometimes even regular chili and there’s no scorching or sticking. I changed the inner pot and sometimes it works much better but still can give burn at higher probability. I never get burn on the other 3 .
Delicious and simple
Thank you. 🙂
I did try the recipe, and it was ok/good, I think it needs a longer cook time for the flavors to blend into & the squash to cook thoroughly. I cooked it according to the recipe,but I did add cayenne pepper, which gave it a good little kick,not overpowering, I omitted the black pepper for it. I cooked stovetop,which may have accounted for the need for a little longer cook time.perhaps I’ll try the insta pot version in my pampered chef one pot pressure cooker, hope it makes the difference😁 if so, I will adjust my rating😁
Stoves vary so times will vary as well. Add more spices and salt to preference for the flavors to pop
Really hit the spot! Thanks for a wonderful recipe that I will be making over and over again.
Thank you!
Can I use leeks instead of onions? I just happened to have lots of leeks.
They’ll be perfect instead, yes.