Red Lentil Butternut Squash Curry

Check out this delicious recipe from Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond, available on May 24th from Hachette Go.
With elements from South Indian cuisine, this rich and thick red lentil curry has a simple tempering of mustard seeds and is finished with creamy coconut milk. Garam masala and black pepper complement the creaminess of the coconut milk; you can adjust the spices to your preference for additional flavor as well as heat.

Course

Dinner, Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Nut-Free, Soy-Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 3 to 4 ozbaby spinach, 4 servings, black mustard seeds, can unsweetened coconut milk, chopped fresh cilantro, contributed, cook 20 min, dinner, dried split red lentils, easy, fresh ginger piece, freshly ground black pepper or cayenne pepper, freshly squeezed lime juice, garam masala or curry powder, garlic cloves, gluten free, ground turmeric, hot green chile, large tomato, main course, medium-size red onion, nut-free, plus a pinch of salt, prep 10 min, pressure cook, red pepper flakes, safflower or sunflower oil, sauté, soy-free, uncooked butternut squash or pumpkin, vegan, vegetarian, vegetarian recipes, water

Prep Time

10 min

Cook Time

20 min

Servings

4 servings

Ingredients

1 tsp safflower or sunflower oil
1/2 tsp black mustard seeds
1/2 medium-size red onion
1 fresh ginger piece
4 garlic cloves
1 hot green chile
3/4 tsp plus a pinch of salt
1/2 tsp ground turmeric
1/2 tsp garam masala or curry powder
1/4 tsp freshly ground black pepper or cayenne pepper
1 cups large tomato
3/4 cup Water
12 oz uncooked butternut squash or pumpkin
1 can unsweetened coconut milk
1/3 cup dried split red lentils
3 to 4 ozbaby spinach
chopped fresh cilantro
red pepper flakes
freshly squeezed lime juice

Instructions

Preheat the Instant Pot by selecting the Sauté setting. Heat the oil in the preheated pot for a few seconds, then add the mustard seeds and leave for about 30 seconds, or until they start to splutter. Add the onion, ginger, garlic, chile, and a pinch of salt and cook until the onion is translucent, about 2 minutes. Stir in the turmeric, garam masala, and black pepper and cook for 30 seconds. Add the tomato and 1/4 cup (60 ml) of the water and cook, stirring occasionally to prevent sticking, until the tomato is softened, about 2 minutes. Add the butternut squash, coconut milk, remaining 3/4 teaspoon of salt, and remaining 1/2 cup (120 ml) of water. Add the lentils to the pot, and give it a good stir to combine and scrape up any bits of tomato from the bottom of the pot. Select the Cancel setting.
Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 3 minutes.
Once the cooking cycle is done, carefully set the Pressure Release Knob from Sealing to Venting to quick release. Open the lid and fold in the spinach to wilt it. Taste for seasoning, adjusting if needed.
Garnish with lime juice, red pepper flakes, and cilantro. Serve over rice or with vegan flatbread or fresh vegan dinner rolls.

Notes

VARIATIONS
Swap other hardy veggies, such as green beans, eggplant, winter squash, or opo squash for the butternut squash.
If you double the recipe, use 11/4 cups (295 ml) of water.
Use water instead of coconut milk for a less rich, more dal-like curry.
PER SERVING (no garnishes) Calories 212, total fat 10 g, saturated fat 7 g, sodium 506 mg, carbs 27 g, fiber 7 g, sugar 4 g, protein 7 g.

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