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.
Abby says
October 27, 2018 at 6:53 pmThis recipe looks amazing, and I can’t wait to try it! Quick clarifying question – for the butternut squash, do you recommend using canned? If using fresh squash, is the recommendation to roast it first to be able to easily remove the skin? Thanks!
Richa says
October 27, 2018 at 10:36 pmIts uncooked squash. I use peeled and cubed , raw or frozen.
jenifer says
October 28, 2018 at 2:02 amThis formula looks astounding, and I can hardly wait to attempt it! Fast illuminating inquiry – for the butternut squash, do you suggest utilizing canned? In the case of utilizing crisp squash, is the suggestion to broil it first to have the capacity to effortlessly expel the skin? Much appreciated!
Richa says
October 28, 2018 at 8:19 pmI use raw, peeled and cubed squash or I use frozen. If you precook it then squash will get overcooked with lentils. You can add the precook squash when you open the lid once the lentils are cooked.
Lidiya CHAVEZ says
March 24, 2020 at 2:38 pmCan I use pumpkin purée ? And how much?
Richa says
March 25, 2020 at 5:01 pmthat would thicken up the mixture if you use too much, use about 1/4 to 1/3 cup
arj says
October 28, 2018 at 5:09 pmHi, I made this for dinner tonight. It came together quickly and easily and the flavors are amazing! However, I made it stovetop instead of instantpot because I had time, so followed the instruction to increase the water for stovetop and it’s waaaaay too much liquid! It is basically soup with that much water. We still enjoyed it with rice and I plan to make it again, but will definitely not add extra water if I make on stovetop again.
Thanks for another delicious and easy-to-follow recipe!
Richa says
October 28, 2018 at 7:44 pmGreat! Maybe the water didnt evaporate as much. For me it evaporated a lot. The pan type and how covered it is matter.I changed the instructions to add more later if too thick, else use same amount.
arj says
October 29, 2018 at 8:54 amThat’s a great change to the instructions. I don’t know why I didn’t trust my own instincts! When I make a new recipe, I follow exact, then adjust second time. Including “add more if necessary” will encourage anyone following the recipe to adjust as needed. Thank you!
Emily says
October 28, 2018 at 7:27 pmThis is the first recipe i made in the instant pot. it came out wonderfully. Everyone loved it
Richa says
October 28, 2018 at 7:42 pmawesome!
Sue says
November 23, 2018 at 2:45 amI’ve just bought the 6qt Instant Pot in the Black Friday sale over here in the UK. If I doubled this recipe, will it still fit in the pot?
Richa says
November 23, 2018 at 10:52 amyes, use a 1/4 cup less water than double
Christine @ Run Plant Based says
October 29, 2018 at 6:21 amThis looks wonderful, great flavors and perfect for fall. Can’t wait to try it, thanks!
TIffany says
October 29, 2018 at 9:12 amYou read my mind. I have leftover butternut squash, cauliflower, coconut milk, and spinach that I need to use. Dinner tonight!
Richa says
October 29, 2018 at 10:28 amawesome!
Chana says
October 29, 2018 at 6:09 pmThis is very delicious but has a strong coconut taste. Next time I’ll use half a can and the rest water or broth.
Richa says
October 29, 2018 at 6:34 pmits more a lentil coconut butternut curry. You can use just water or less coconut to preference
Maneesha says
October 30, 2018 at 6:34 pmI love this recipe, Richa! I’ll definitely be making this delicious curry again! Yum!
Richa says
October 30, 2018 at 6:46 pmawesome!
Charmaine says
October 31, 2018 at 10:18 amHi Richa. I am Cindy from Trinidad W.I. Mustard seeds seem to be a difficult to find. Is there a substitute?
Richa says
October 31, 2018 at 11:33 amYou can use ground mustard about 1/3 tsp and add it with the ground spices later.
Katrina says
November 1, 2018 at 4:21 pmThis was great. Perfect in the pressure cooker, I skipped the tomatoes and it was still delicious. Thanks for so many great recipes!
Richa says
November 1, 2018 at 4:38 pmawesome!
Tanya says
November 4, 2018 at 8:21 pmThis was PERFECT. The whole family loved it. Thank you so much for sharing!
Richa says
November 4, 2018 at 10:18 pmyay!
Suzanne Lucas says
November 12, 2018 at 5:35 pmHusband and I made it tonight. I used a choppped hatch chili in place of a hot one, just because I like things milder. I thought the amount of spices was perfect and didn’t adjust anything else. …it was great! Will definitely make again.
Jean says
November 13, 2018 at 7:02 pmI am making this now. It looks spectacular. when you said this was a modified version of the recipe in your book, I looked at the section on dals and said, “Why haven’t I opened this book more often!” I didn’t have curry leaves for the cookbook version so I opted to do the blog recipe.
Richa says
November 13, 2018 at 11:29 pmI say the same thing to myself onthe few days i dont want to think about the days meals. i should just open the book and cook 🙂
Erin says
November 19, 2018 at 11:59 amQuick question on water amount. I know you add a quarter cup of water with the tomato, does that mean when you put in the lentils coconut milk, squash, etc. that you’re adding the remaining quarter cup of water or a full half cup? Since it is didn’t say “remaining” I just wanted to clarify.
I made this recipe last week and it was INCREDIBLE.
Richa says
November 20, 2018 at 9:12 pm1/2 cup. So good right!
IPnewbie says
November 26, 2018 at 10:14 pmGot the burn message twice and couldn’t get the pot to come to full pressure. Any tips? I made sure to scrape the bottom of the pan so it was clean before I closed the lid.
Fortunately by the second time I got the burn message, the squash was fully cooked and tender, so we were still able to enjoy our dinner.
Richa says
November 26, 2018 at 11:20 pmMaybe add more water or broth. Some IPs are just too sensitive.
Molly says
November 29, 2018 at 8:35 amMany of your Indian recipes call for fresh tomatoes. Do canned diced tomatoes work the same? We are getting into that season where good tasting fresh tomatoes are not as easy to find.
Richa says
November 29, 2018 at 10:10 amyes canned work too in almost all cases. The flavor profile is the best (traditional) with fresh. Its also good with canned, just lightly different, thats all.
Sandra says
December 5, 2018 at 1:45 pmSo delicious!! Thank you 🙂
Sandra says
December 6, 2018 at 8:48 amSo delicious!! Thank you 🙂
Richa says
December 6, 2018 at 10:58 amthanks
Vanessa says
January 2, 2019 at 2:25 pmJust made it for a family lunch, everyone LOVED it!
Thank you for all your delicious works of art! My kids and I are huge fans.
Richa says
January 2, 2019 at 6:05 pmyay!
Kay says
January 5, 2019 at 8:09 pmWe had this for supper tonight over rice and it was just incredibly delicious! Thank you for a wonderful recipe. I did it on the stovetop with no problem. The hardest part was hacking up and peeling the butternut squash. I didn’t have chili peppers so I used half a small can of diced green chilies. I used a can of diced tomatoes with their juice (since it’s winter in Indiana). This is a perfect hearty winter recipe, though I’m sure we will enjoy it all year around. Thank you!
Richa says
January 5, 2019 at 8:28 pmawesome! i always use frozen butternut for the same reason. The peeling and hacking is hubbs job and he isnt home during the day. i plan and make with fresh squash only on the weekend 🙂
aqua says
January 21, 2019 at 4:43 pmSorry, but I have to give this a low rating. It was super watery, being pretty much like a soup, instead of a curry. I couldn’t boil any of the excess liquid off, so I had to dump most of it out. Might try this with far less liquid, even that’s a big if.
Richa says
January 22, 2019 at 6:34 pmhmm i am not sure what happened. Did you make it in the instant pot or saucepan? This makes a pretty thick dish as the lentils thicken the sauce as well. Did you use red lentils? If you cooked in a saucepan, the water may not have evaporated if it was covered too much.
Aqua says
January 23, 2019 at 8:59 pmI made it in the instant pot, which is the strange part. Might’ve used too much water or something. Might try it again.
Richa says
January 23, 2019 at 11:13 pmI just added the video to the post. You can see that after opening, when you mix the curry its pretty thick and it keeps thickening.
Cindy says
January 25, 2019 at 4:36 pmThis was delicious and super easy. Although I wonder if something is wrong with my IP. When I did the quick release there was no steam to release. Also the squash and onions were a little firm but the lentils are perfect. Super tasty. I can’t wait to try more of your recipes.
Richa says
January 25, 2019 at 5:46 pmhmm, i think it might not have latched properly. That can happen sometimes if the inner ring is bent or not sitting well.so the pressure wont build up. So it cooked like on a stovetop. Lentils cook quickly,, so they did, but squash needs additional cooking time on stovetop or needs pressure. so it was firm. You can keep simmering it and the squash will cook through
cindy says
January 25, 2019 at 7:12 pmThanks Richa! That makes perfect sense. I will take a look at the seal.
Keren says
February 5, 2019 at 1:16 amAbsolutely delicious! I made a double batch because I had to use my cooked butternut squash. I added a few other vegetables and this is a wonderful dish: filling, healthy and so delicious. Thanks, Richa.
Richa says
February 5, 2019 at 10:39 amawesome
Adriana says
March 13, 2019 at 5:23 amThis was DELICIOUS. I doubled the recipe and made it in a sauce pot. I doubled everything except for the oil, and I used lite coconut milk to cut the calories a bit as we are on a program. It was SO GOOD this way. Can’t wait until we are on maintenance and I make the full fat version (which still isn’t crazy fat, btw). Thank you so so much for sharing! Oh yes, and our kids loved it too. My youngest is 11 and he wasn’t initially crazy about it. We added a teaspoon of mango chutney to his bowl, and he ended up having 3 bowls that way. lol Just a spoon full of sugar… 🙂 Thanks again!
Richa says
March 13, 2019 at 10:51 amawesome! yes mango chutney solves everything 🙂
Lynn says
April 2, 2019 at 7:43 pmwill the amounts in the recipe work in a 3 quart IP? (looks like per the video you have a 6 qt).
Richa says
April 2, 2019 at 7:55 pmyes. it just about fills a third of the 6 qt pot, so easily will fit the 3 qt.
Nancy says
April 26, 2019 at 9:45 pmI loved the flavor of this recipe and will make it again but have two “concerns.” I used my Instant Pot and the time given in this recipe was much shorter than the actual time needed to prepare/cook it. It took the IP quite a while to get to pressure and the chopping of onions, garlic, ginger, sorting and rinsing of lentils, gathering ingredients, etc. was time-consuming, not 5 minutes. No way you could cook this in that amount of time in the IP. Recipe makers need to include the pressure build-up time so that we can properly plan our side dishes and time of dinner. And thank goodness I used already cut-up butternut squash from TJ’s. Next time I will have everything cut-up and ready prior to cooking and see if that shaves off a little time. I was disappointed at how little was in the Instant Pot when done cooking for all the work I had done, no left-overs. My young adult daughters liked it but said it needed more flavor, I used a heaping tablespoon plus of TJ’s fire-roasted green chiles but next time will add more spice. Loved the addition of half a lime juice. I really enjoyed the final result so sorry I’m giving a 4 star rating, not 5 but should be more accurate about time and portions. Will double the recipe next time. Thank you for sharing your delicious recipe!
Richa says
April 27, 2019 at 12:35 pmit should have been 15 mins. not sure where the 1 disappeared. and i’ll add the coming to pressure time as a separate time heading.
Yes you can adjust flavor to preference. The flavor here is from the toasted mustard seeds and spices. If they arent roasted enough then they dont release flavor as much or if the spices are old, then they lose a lot of flavor as well. For everyday cooking, i usually add less than what i’ve mentioned, probably because my spices are fresh and very potent at times. You can adjust the flavor to preference.Maybe it needed a bit more salt as sometimes the right amount of salt helps the spice flavor shine.
Nancy Shaw says
May 16, 2019 at 5:58 pmThank you for the reply Richa. I did not use mustard seeds but mustard powder instead because I could not find the seeds at several grocery stores, had them in the past but all out so maybe this was part of the needing more spice and maybe fresher garam masala. I’ve already bought a butternut squash to cook ahead of time to make the recipe again. I talked to a friend yesterday, had forgotten that I sent her the recipe. She is also new using the Instant Pot, she had forgotten that I was the one who gave her the recipe and was raving about it, haha. Thanks again for a great recipe.
Richa says
May 16, 2019 at 7:29 pmgreat! Yes the seeds do release a lot more flavor than ground. You can always add more garam masala after you open , or other spices, salt, heat etc as the curry is still hot and the spices will cook and mix in. the recipe is also easily doubled or tripled in the 6 qt. happy cooking!
Malini says
May 8, 2019 at 5:56 pmThis is the second recipe of yours I’ve tried this week. Delicious! I’ve basically planned my week using your blog. So many yummy looking recipes. So glad I found you!
Richa says
May 8, 2019 at 9:14 pmyay!
Megan says
May 18, 2019 at 5:28 pmYum! The toddler enjoyed it as well 🙂
Richa says
May 19, 2019 at 12:04 amawesome!
AP says
May 20, 2019 at 12:34 pmHi! Do you recommend lite or regular coconut milk? Thanks!
Richa says
May 20, 2019 at 2:18 pmboth will work. Regular for creamy result.
Candice says
June 10, 2019 at 6:07 pmI just made this un my instant pot (my first time using it!) And it turned out great. I love the flavour.
Mine turned out pretty soupy but that it likely because I am still learning how to use this appliance.
Richa says
June 10, 2019 at 10:58 pmawesome! you can saute it for 2-3 mins to evaporate some liquid. What coconut milk did you use? You can also reduce the water for the next batch
Candice Keam says
June 11, 2019 at 4:53 amGood call! I’ll try that next time. I used Rooster brand.
Kaviana says
June 27, 2019 at 5:30 amRicha, I’ve only just discovered your blog. Each and every thing I’ve tried from here has turned out perfect. I have eaten Indian forever, but your take on things is so new, so fresh, so achievable. I’m a fan and although not a vegan yet, the inspiration is strong.
Richa says
June 27, 2019 at 10:26 amThank you Kavita!
Marion says
July 16, 2019 at 5:27 pmJust discovered this recipe, had most of the ingredients but had no large tomato but used canned crushed tomatoes, also did not have chilies so used a hot chili powder and also no coconut milk so used half and half with a little coconut flavor and finally added a little curry powder for extra flavor. Still tasted very authentic loved the finished dish will definitely check out your other recipes.
Richa says
July 16, 2019 at 7:13 pmawesome!
Angelina says
July 19, 2019 at 5:34 pmDo you think I could add some garbanzo beans and cauliflower (I’m not using coconut milk btw) ?
Richa says
July 19, 2019 at 5:41 pmYes, add cooked chickpeas. Cauliflower will soften a bit more in the amount of time, so if you are of with that texture, then add caulfilower
Mary says
July 30, 2019 at 11:09 amSo happy you have made the Butternut Coconut Red Lentil Curry recipe an Instant Pot dish. We absolutely love this updated version.
I did add extra heat to the dish as we like it spicy.
I could eat this every day.
Wendy Funk says
August 24, 2019 at 5:43 pmBest. Recipe. Ever! So delicious! I was looking for an instant pot recipe to make with this huge butternut squash I had and this is the first one I looked at. Seemed like a winner to me and boy was I right! I doubled it because it is a small recipe for 4 servings. I only had one tomato (needed two for a double) and I didn’t have fresh chili so used some dried red, didn’t have lime so used lemon, it still turned out fabulous! Thanks for this!
Richa says
August 24, 2019 at 10:39 pmyay!
Elyse says
September 12, 2019 at 6:52 amSo good!! I used sweet potato instead of butternut squash and it tasted lovely. It also came together so quickly and easily, I’d highly recommend this recipe!
Richa says
September 12, 2019 at 11:14 amawesome!
Katie says
October 14, 2019 at 5:43 pmThis is the best recipe I’ve ever tried! I love it! I served it over cauliflower rice and it was the most incredible meal. The lime juice is a really nice touch!
Richa says
October 14, 2019 at 7:29 pmyay!
Erin says
October 27, 2019 at 10:26 amDelicious and super easy! Next time I plan to add extra lentils and try kale instead of spinach.
Richa says
October 28, 2019 at 11:54 amawesome!
Kim says
October 29, 2019 at 7:21 pmExcellent!!!! I have made this several times and have been asked to share the recipe. It is now a permanent one in my cookbook favorites. Thank you for quality recipes.
Richa says
October 29, 2019 at 8:08 pmAwesome!!
mary Learman says
December 9, 2019 at 3:00 pmReally good! Thank you for your awesome recipes. None that I have made have ever failed <3
Richa says
December 9, 2019 at 8:25 pmThanks!
Karen Bertram says
January 1, 2020 at 6:18 pmThis is v-e-r-y good! I did add a red chili along with the green, and next time I will pressure-cook for 3 minutes rather than 4. My instant pot is big and the recipe doesn’t make that much, so my unit actually displayed the overheating error and I had to turn it off and slowly de-pressurize.
Richa says
January 1, 2020 at 7:04 pmyes try for shorter time with a bit extra liquid. Also make sure to scrape any stuck bits. also check the lentils if they are split lentils. whole red lentils generally tend to stick to the bottom.
James says
January 2, 2020 at 11:49 amHi Richa
This was our first time ever using our instant pot. We got the “burn” message and must admit we had gone a little off with your recipe adding additional carrots and a few more lentils + a little more liquid. However to solve, we hit cancel, quick vented, added a bit more water gave it a good stir and then tried again and it was happy to hit pressure and beautiful success – loved this and great taste. From research on internet these tips would have likely avoid our burn:
1. Have enough thin liquid and have this on the bottom if possible
2. Layer things that might thicken on top (e.g. put the lentils in last to sit on top)
3. After saute of onions / tomatoes etc make sure none of it has stuck to the bottom by giving it a good stir and eyeball check
James
Richa says
January 2, 2020 at 11:56 amAwesome! Those are the tips i offer anyone who gets the burn message. some of the pots just are more sensitive. My 6 qt wont give a burn even if the lentils stick to the bottom and do actually start to brown (i do recipe testing with various amounts) while my newer 8 qt is more sensitive and he same recipe sometimes ends up with a burn. So anytime you are using a thicker stew, less liquid recipe or tomato based, you definittly want to scrape the bottom. Sometimes it helps to let the pot cool a bit ( or use cold water/broth), and then close the lid. Also check the lentils, if they are not split lentils, they will tend to stick more
Amanda says
January 9, 2020 at 4:30 amI am excited to try this for dinner, but I don’t have a way to weigh the squash. I have a medium size fresh butternut. Do you think I could use the whole thing?
Richa says
January 9, 2020 at 10:17 amprobably. chop it up and add some and keep adding to get a good distribution. Too much of butternut might make it more butternut soup flavor
Paula says
January 31, 2020 at 4:47 pmDelicious! Since I discovered this recipe, I’ve made it almost every week. Such a perfect blend of creamy, comforting, and healthy — with a zip of freshness from the lime and cilantro. 5 stars!
Carie says
March 8, 2020 at 2:39 pmAbsolutely delicious! The lime & spices complements the squash and lentils wonderfully. I did not have mustard seeds, so I substituted cumin seeds, which worked well with the garam masala. I will definitely make this again.
Amber says
March 27, 2020 at 6:30 pmI’ve made this a few times with and without coconut milk, always fantastic. Perfect pantry recipe, as it also works with frozen spinach.