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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 was great. Perfect in the pressure cooker, I skipped the tomatoes and it was still delicious. Thanks for so many great recipes!
awesome!
Hi Richa. I am Cindy from Trinidad W.I. Mustard seeds seem to be a difficult to find. Is there a substitute?
You can use ground mustard about 1/3 tsp and add it with the ground spices later.
I love this recipe, Richa! I’ll definitely be making this delicious curry again! Yum!
awesome!
This is very delicious but has a strong coconut taste. Next time I’ll use half a can and the rest water or broth.
its more a lentil coconut butternut curry. You can use just water or less coconut to preference
You read my mind. I have leftover butternut squash, cauliflower, coconut milk, and spinach that I need to use. Dinner tonight!
awesome!
This looks wonderful, great flavors and perfect for fall. Can’t wait to try it, thanks!
This is the first recipe i made in the instant pot. it came out wonderfully. Everyone loved it
awesome!
I’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?
yes, use a 1/4 cup less water than double
Hi, 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!
Great! 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.
That’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!
This 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!
I 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.
Can I use pumpkin purée ? And how much?
that would thicken up the mixture if you use too much, use about 1/4 to 1/3 cup
This 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!
Its uncooked squash. I use peeled and cubed , raw or frozen.