Instant Pot Lentil Butternut Curry

By Vegan Richa · 45 min

Ingredients

Instructions

1. Set the Instant Pot to sauté. Heat the oil, then add the mustard seeds and wait until they sputter or change colour.
2. Add the onion, garlic, ginger, chili and a pinch of salt. Cook for 2 minutes.
3. Stir in the spices, then add the tomato and 1/4 cup water. Cook for 2 minutes, stirring now and then so nothing sticks.
4. Add the squash, coconut milk, lentils, the remaining 1/4 cup water and the salt. Stir to lift the tomato from the bottom of the pot.
5. Close the lid and pressure cook for 4 minutes. Then release the pressure carefully and slowly.
6. Open the lid, fold in the spinach and mix thoroughly. Taste and adjust salt, heat and flavour, then add a good dash of lime juice.
7. Saucepan option: over medium heat, follow the first two steps in a saucepan. Add the squash, coconut milk, lentils, salt and water. Partly cover and cook for 12 to 14 minutes, until the lentils and squash are cooked through.
8. If the curry is too thick, add 1/4 to 1/2 cup more water and simmer for a minute. Adjust the flavour, add a dash of lime juice and serve.

Summarized from Vegan Richa's video. Watch it for the details.

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GarlicOnionTomatoGingerSpinachCoconut milkLentilRed lentil