Instant Pot Lentil Butternut Squash Curry

Name: Instant Pot Lentil Butternut Squash Curry
Prep time: 15 min
Cook time: 10 min
Total time: 15 min
Yield: 4, 4 servings
Cuisine: indian
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

Nutrition Facts

Per serving · recipe makes 4 · 15m total

Servings

Calories

19% of a 2,000 cal day

376KCAL

Protein

9g19% DV

% DAILY VALUE

Total Fat26g

33%

Saturated21g

100%

Unsaturated4g

—

Total Carbs34g

12%

Fiber7g

24%

Total Sugars9g

—

incl. Added Sugars0g

Starch19g

—

Sodium491mg

21%

% Daily Value is based on a 2,000 calorie day.

A creamy red lentil and butternut squash curry with coconut milk, ginger, and warming spices. Comforting and vegetarian, it's quick in a pressure cooker or on the stovetop.

Ingredients

4 SERVINGS

1 tspoil
½ tspmustard seeds
4cloves of garlic — finely chopped
½medium onion — finely chopped
1 inchginger — finely chopped
1hot green chili — finely chopped
½ tspturmeric
½ tspgaram masala — or curry powder
¼ tspblack pepper — or cayenne
1large tomato
12 ozbutternut squash — raw, peeled, cubed, or frozen, or pumpkin
⅓ cupred lentils
14 ozcoconut milk — 1 can
½ cupwater
¾ tspsalt
3–4 ozbaby spinach
lime juice and cilantro for garnish

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Method

15m total

Read the method on Vegan RichaVegan Richa’s original page

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mainindiancurrybeansdairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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