Little Sunny Kitchen · by Diana★ 5.0 (6)
Instant Pot Pumpkin Curry
NUTRITION · PER SERVING25M COOK
CAL 9%·PRO 12%
CARBS 27G63% OF CAL
5G FIBER17G OTHER6G TOTAL SUGAR
FAT 5G25% OF CAL
4G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming pumpkin curry made in the Instant Pot with sweet potato, lentils, and coconut milk. Rich with spices and quick to prepare, it's a comforting, filling main.
mainthaicurrybeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ small pumpkin (peeled and cubed, about 4 cups)
- 1 medium sweet potato (peeled and cubed, about 1 cup)
- ½ cup dry red lentils (rinsed and drained)
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons fresh ginger (peeled then grated or diced)
- 2 green chiles (deseeded)
- 1 can light coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 teaspoon salt (add more later if desired)
- 2 cups water
At a glance
PER SERVING · TIME 25M
CAL 9%·PRO 12%
CARBS 27G63% OF CAL
5G FIBER17G OTHER6G TOTAL SUGAR
FAT 5G25% OF CAL
4G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 415mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 627mg
- Calcium
- 58mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.