Recipes
Red Lentil Butternut Squash Curry
4 servings
15-30 min
Easy
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.
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.
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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About the chef
Richa Hingle
Richa Hingle is an award-winning recipe developer, blogger, and photographer behind the popular website VeganRicha.com. Known for her easy-to-follow instructions and step-by-step photographs, Richa's recipes have empowered millions of readers to explore cooking, even for the first time. She specializes in showcasing how simple and delicious vegan Indian and other cuisines can be. Her work has been featured on Oprah.com, Huffington Post, Glamour, Babble, VegNews.com, Rediff.com (Top 50 Indian Food Blogs), TheKitchn, Cosmopolitan, BuzzFeed, and more. Richa’s first cookbook, Vegan Richa’s Indian Kitchen, highlights easy and flavorful Indian vegan recipes and is a #1 Amazon bestseller. It was recognized as one of the Top Cookbooks of 2015 by Vegetarian Times and included in PETA’s "Must-Have 7 Cookbooks." Based in Seattle, Richa has continued her culinary journey with two additional cookbooks: Vegan Richa’s Everyday Kitchen and her latest release, Vegan Richa’s Instant Pot Cookbook. Her passion for vegan cooking continues to inspire and delight a global audience.
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