Instant Pot Lentil Butternut Squash Curry
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Vegan Richa · by Vegan Richa★ 4.9 (79)

Instant Pot Lentil Butternut Squash Curry

NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 18%
CARBS 30G36% OF CAL
6G FIBER8G SUGAR16G OTHER
FAT 23G61% OF CAL
19G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
PREP
15M
SODIUM
484MG
ESTIMATE
COMPLETE

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