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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 delicious and tasted so fresh, clean and healthy. I don’t think you could eat anything healthier. I just loved it and will make it a lot!! Thank you so much!!
❤️❤️❤️❤️
How can I make this using a regular pressure cooker on the stove?
Same process. Cook over medium heat., When you close the lid, start counting minutes after 2 mins of closing the lid. Theb Then switch off after the timer is done.
I made this with water, as suggested for less rich, and it was delicious. Thanks for another great recipe.
thanks for popping in =)
This may be one of my favorite recipes of yours. Talk about few and common ingredients, nutritious, incredible flavor and the ability to get dinner on the table in less than 30 minutes. A winner! I have your cookbooks so I’m curious to check out the original recipe. I’ve made it with butternut squash, which was great, but using delicata squash with lots of lime juice to cut some of the sweetness was my favorite to get more flavor out of the squash. Thanks as always for the stove top directions!
sounds great – you’re welcome
This is a crazy delicious recipe for the Instant Pot. I do have a question: how can I bring out the flavor of the butternut squash? I felt that the curry was very flavorful, but my butternut squash did not add to this recipe. Would sautéing the squash longer help infuse more flavor into the bites of squash – or is butternut squash milder to begin with?
Thank you for a wonderful dish recipe!
thank you! a little salt goes a long way, also, yes, a little more sauteeing always adds flavour
Could I make it on the stove without an instant pot. If so, how long should it cook?
“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.
I made this yesterday and it was sooo good! I substituted the spinach for cavolo nero (blafck kale), because I had some left. I put in togehter with the squash and it worked really well.
I love your website for all the great and easy to follow recipes. Thanks for sharing them with us!
perfect combo – thank you
Recipe was outstanding. The only thing I changed was to use a heaping 1/2 tsp of garam masala and turmeric as I find when using instantpot I need to increase spices. I used a Serrano pepper. Hubby and I loved it. Thank you!
Interesting. Serrano 🔥🔥
Every time I make this recipe I get compliments! It really is great!!!
Yay
Did this recipe last night to try out my instant pot and it was delicious! Thank you so much for all your lovely recipes- you are my go to website for my meals.
love to hear it