Instant Pot Butternut Squash Curry with Spinach
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Piping Pot Curry · by Meeta Arora★ 5.0 (28)

Instant Pot Butternut Squash Curry with Spinach

NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 24%
CARBS 30G39% OF CAL
10G FIBER0G ADDED0G INTRINSIC12G OTHER9G TOTAL SUGAR
FAT 19G56% OF CAL
10G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegan curry with butternut squash, spinach, and coconut milk in a warming blend of warming spices. Perfect for fall dinners as a satisfying, comforting main.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon Oil
  • 1 cup Onion (diced )
  • 1/2 tablespoon Ginger (grated )
  • 1/2 tablespoon Garlic (minced )
  • 1 cup Tomatoes (I used fire-roasted diced tomatoes)
  • 4 cup Butternut Squash (peeled and cut into 1/2 to 2/3 inch pieces, about 18oz*)
  • 1 cup Water
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Paprika (or mild red chili powder, adjust to taste)
  • 1 teaspoon Salt
  • 2/3 cup Coconut Milk (I used full-fat )
  • 1 teaspoon Lime juice
  • 4 cup Baby Spinach (chopped)
  • Cilantro leaves (chopped, to garnish (optional))
  • Roasted Peanuts (crushed )
PREP
10M
SODIUM
954MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.