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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.
Excellent!!!! 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.
Awesome!!
Delicious and super easy! Next time I plan to add extra lentils and try kale instead of spinach.
awesome!
This 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!
yay!
So 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!
awesome!
Best. 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!
yay!
So 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.
Do you think I could add some garbanzo beans and cauliflower (I’m not using coconut milk btw) ?
Yes, 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
Just 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.
awesome!
Richa, 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.
Thank you Kavita!
I 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.
awesome! 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
Good call! I’ll try that next time. I used Rooster brand.