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 (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.
Susan Krane Ruscitto
Delicious and simple
Vegan Richa Support
Thank you. 🙂
Overseer8
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😁
Richa
Stoves vary so times will vary as well. Add more spices and salt to preference for the flavors to pop
Sangeeta
Really hit the spot! Thanks for a wonderful recipe that I will be making over and over again.
Vegan Richa Support
Thank you!
nurp
Can I use leeks instead of onions? I just happened to have lots of leeks.
Vegan Richa Support
They’ll be perfect instead, yes.
Sandy
This was delicious and tasted so fresh, clean and healthy. I don’t think you could eat anything healthier. I just loved it and will make it a lot!! Thank you so much!!
Vegan Richa Support
❤️❤️❤️❤️
Aly
How can I make this using a regular pressure cooker on the stove?
Richa
Same process. Cook over medium heat., When you close the lid, start counting minutes after 2 mins of closing the lid. Theb Then switch off after the timer is done.
Hope
I made this with water, as suggested for less rich, and it was delicious. Thanks for another great recipe.
Vegan Richa Support
thanks for popping in =)
D.
This may be one of my favorite recipes of yours. Talk about few and common ingredients, nutritious, incredible flavor and the ability to get dinner on the table in less than 30 minutes. A winner! I have your cookbooks so I’m curious to check out the original recipe. I’ve made it with butternut squash, which was great, but using delicata squash with lots of lime juice to cut some of the sweetness was my favorite to get more flavor out of the squash. Thanks as always for the stove top directions!
Vegan Richa Support
sounds great – you’re welcome
Justin
This is a crazy delicious recipe for the Instant Pot. I do have a question: how can I bring out the flavor of the butternut squash? I felt that the curry was very flavorful, but my butternut squash did not add to this recipe. Would sautéing the squash longer help infuse more flavor into the bites of squash – or is butternut squash milder to begin with?
Thank you for a wonderful dish recipe!
Vegan Richa Support
thank you! a little salt goes a long way, also, yes, a little more sauteeing always adds flavour
Marie
Could I make it on the stove without an instant pot. If so, how long should it cook?
Vegan Richa Support
“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.
Sonja
I made this yesterday and it was sooo good! I substituted the spinach for cavolo nero (blafck kale), because I had some left. I put in togehter with the squash and it worked really well.
I love your website for all the great and easy to follow recipes. Thanks for sharing them with us!
Vegan Richa Support
perfect combo – thank you
Gwen
Recipe was outstanding. The only thing I changed was to use a heaping 1/2 tsp of garam masala and turmeric as I find when using instantpot I need to increase spices. I used a Serrano pepper. Hubby and I loved it. Thank you!
Vegan Richa Support
Interesting. Serrano 🔥🔥
Shelli
Every time I make this recipe I get compliments! It really is great!!!
Richa
Yay
Isabelle Benard
Did this recipe last night to try out my instant pot and it was delicious! Thank you so much for all your lovely recipes- you are my go to website for my meals.
Vegan Richa Support
love to hear it
Toni Furan
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.
Vegan Richa Support
wow!
charlie
Very nice, only thing i added was teaspoon of fennel seeds
Vegan Richa Support
thanks for popping in ♡
Anna
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!
Vegan Richa Support
hooray!!!!!!!!!
Maureen
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.
Vegan Richa Support
yay! Exactly
Katherine
Wow!!! So good and so simple to make. Thank you so much for posting! Will be making again and sending recipe to friends/ fam
Vegan Richa Support
awesome! thanks for popping in
Grace Meyer
I love to do variations on this recipe! It always turns out great!
Vegan Richa Support
thank you – let me know what you try
Jayne Vanauken
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!
Emily
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.
Vegan Richa Support
thank you for popping by. sounds good!
Carlette Winfrey
Easy and delish! It is very hearty. I used a serrano pepper.
Richa
Thanks
Genevieve
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 🙂
Richa
Awesome
Raksha
This recipe is heavenly and so soul soothing!
Kailey
So good and so fast. I can’t wait to make it again and again!
Vegan Richa Support
I’m so happy to hear !! Thank you for your awesome review
Divs
I’ve made this with butternut squash and loved it. Would it work with kuri squash too?
Haley
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!
Wendy
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!
Vegan Richa Support
lol. thanks Wendy
Wendy
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!
Vegan Richa Support
lol. thanks Wendy
Suzanne Cooper
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!
Vegan Richa Support
great idea!! & more lime = more Vitamin C . thanks =)
Erin
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!
Vegan Richa Support
wow, i’m so happy that everyone loved it. thank you.
Michelle Rodriguez
My family loves this recipe! I’ve made it several times and it always comes out perfect. Thank you!
Vegan Richa Support
thanks! so happy to share
Karen
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.
Vegan Richa Support
how resourceful of you!