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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 recipe is heavenly and so soul soothing!
So good and so fast. I can’t wait to make it again and again!
I’m so happy to hear !! Thank you for your awesome review
I’ve made this with butternut squash and loved it. Would it work with kuri squash too?
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!
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!
lol. thanks Wendy
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!
lol. thanks Wendy
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!
great idea!! & more lime = more Vitamin C . thanks =)
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!
wow, i’m so happy that everyone loved it. thank you.
My family loves this recipe! I’ve made it several times and it always comes out perfect. Thank you!
thanks! so happy to share
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.
how resourceful of you!