• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Instant Pot

    Instant Pot Red Lentil Butternut Squash Curry – Stovetop option

    Published: Oct 27, 2018 · Modified: Jan 23, 2019 by Richa 170 Comments

    Jump to Recipe   Print Recipe

    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
    4.92 from 72 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.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Gluten free Pumpkin Bars – Grainfree
    Baked Whole Roasted Cauliflower »


    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

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

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Susan Krane Ruscitto

      January 31, 2023 at 7:52 am

      5 stars
      Delicious and simple

      Reply
      • Vegan Richa Support

        February 01, 2023 at 4:23 pm

        Thank you. 🙂

        Reply
    2. Overseer8

      November 16, 2022 at 10:12 pm

      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😁

      Reply
      • Richa

        November 16, 2022 at 10:18 pm

        Stoves vary so times will vary as well. Add more spices and salt to preference for the flavors to pop

        Reply
    3. Sangeeta

      November 08, 2022 at 10:05 am

      5 stars
      Really hit the spot! Thanks for a wonderful recipe that I will be making over and over again.

      Reply
      • Vegan Richa Support

        November 09, 2022 at 11:32 pm

        Thank you!

        Reply
    4. nurp

      October 02, 2022 at 6:05 am

      Can I use leeks instead of onions? I just happened to have lots of leeks.

      Reply
      • Vegan Richa Support

        October 02, 2022 at 5:56 pm

        They’ll be perfect instead, yes.

        Reply
    5. Sandy

      January 14, 2022 at 5:00 pm

      5 stars
      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!!

      Reply
      • Vegan Richa Support

        January 17, 2022 at 12:52 pm

        ❤️❤️❤️❤️

        Reply
    6. Aly

      November 16, 2021 at 5:04 pm

      How can I make this using a regular pressure cooker on the stove?

      Reply
      • Richa

        November 16, 2021 at 5:11 pm

        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.

        Reply
    7. Hope

      November 14, 2021 at 4:06 pm

      5 stars
      I made this with water, as suggested for less rich, and it was delicious. Thanks for another great recipe.

      Reply
      • Vegan Richa Support

        November 16, 2021 at 12:39 pm

        thanks for popping in =)

        Reply
    8. D.

      November 10, 2021 at 5:37 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        November 11, 2021 at 1:20 pm

        sounds great – you’re welcome

        Reply
    9. Justin

      October 04, 2021 at 7:52 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        October 04, 2021 at 1:59 pm

        thank you! a little salt goes a long way, also, yes, a little more sauteeing always adds flavour

        Reply
    10. Marie

      September 27, 2021 at 5:50 pm

      Could I make it on the stove without an instant pot. If so, how long should it cook?

      Reply
      • Vegan Richa Support

        October 01, 2021 at 2:14 pm

        “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.

        Reply
    11. Sonja

      September 25, 2021 at 7:26 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        October 01, 2021 at 1:28 pm

        perfect combo – thank you

        Reply
    12. Gwen

      September 22, 2021 at 4:06 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        September 23, 2021 at 11:19 am

        Interesting. Serrano 🔥🔥

        Reply
    13. Shelli

      September 01, 2021 at 12:52 pm

      5 stars
      Every time I make this recipe I get compliments! It really is great!!!

      Reply
      • Richa

        September 01, 2021 at 1:10 pm

        Yay

        Reply
    14. Isabelle Benard

      March 28, 2021 at 1:48 am

      5 stars
      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.

      Reply
      • Vegan Richa Support

        March 29, 2021 at 8:18 pm

        love to hear it

        Reply
    15. Toni Furan

      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

        February 18, 2021 at 7:18 pm

        wow!

        Reply
    16. charlie

      February 05, 2021 at 11:07 am

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

      Reply
      • Vegan Richa Support

        February 05, 2021 at 4:32 pm

        thanks for popping in ♡

        Reply
    17. Anna

      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

        January 14, 2021 at 5:55 pm

        hooray!!!!!!!!!

        Reply
    18. Maureen

      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

        January 12, 2021 at 10:45 am

        yay! Exactly

        Reply
    19. Katherine

      January 05, 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

        January 07, 2021 at 1:18 pm

        awesome! thanks for popping in

        Reply
    20. Grace Meyer

      January 03, 2021 at 11:35 am

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

      Reply
      • Vegan Richa Support

        January 05, 2021 at 6:01 am

        thank you – let me know what you try

        Reply
    21. Jayne Vanauken

      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
    22. Emily

      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

        November 16, 2020 at 4:52 pm

        thank you for popping by. sounds good!

        Reply
    23. Carlette Winfrey

      November 05, 2020 at 12:47 pm

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

      Reply
      • Richa

        November 05, 2020 at 1:53 pm

        Thanks

        Reply
    24. Genevieve

      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

        October 21, 2020 at 6:33 pm

        Awesome

        Reply
    25. Raksha

      October 19, 2020 at 8:51 pm

      5 stars
      This recipe is heavenly and so soul soothing!

      Reply
    26. Kailey

      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

        October 16, 2020 at 10:44 am

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

        Reply
    27. Divs

      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
    28. Haley

      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
    29. Wendy

      September 05, 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

        September 07, 2020 at 4:06 pm

        lol. thanks Wendy

        Reply
    30. Wendy

      September 05, 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

        September 07, 2020 at 4:09 pm

        lol. thanks Wendy

        Reply
    31. Suzanne Cooper

      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

        August 16, 2020 at 6:26 pm

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

        Reply
    32. Erin

      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

        August 01, 2020 at 12:39 pm

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

        Reply
    33. Michelle Rodriguez

      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

        June 11, 2020 at 6:53 pm

        thanks! so happy to share

        Reply
    34. Karen

      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

        May 25, 2020 at 11:28 am

        how resourceful of you!

        Reply
    « Older Comments

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa