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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.
We 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!
awesome! 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 🙂
Just 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.
yay!
So delicious!! Thank you 🙂
thanks
So delicious!! Thank you 🙂
Many 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.
yes 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.
Got 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.
Maybe add more water or broth. Some IPs are just too sensitive.
Quick 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.
1/2 cup. So good right!
I 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.
I 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 🙂
Husband 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.
This was PERFECT. The whole family loved it. Thank you so much for sharing!
yay!