Get ready to embark on a culinary adventure that will tantalize your taste buds and warm your soul! This Instant Pot Butternut Squash Lentil Curry is not just another recipe; it's a vibrant, hearty dish that brings the exotic flavors of Indian cuisine right to your kitchen. With its creamy coconut milk, tender butternut squash, and protein-packed lentils, this curry is a delightful way to enjoy a healthy, comforting meal in just 35 minutes. Perfect for busy weeknights or a cozy weekend dinner, your family will be begging for seconds! Dive into this recipe and discover how easy it is to create a dish that’s both satisfying and nutritious.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup lentils, rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups vegetable broth
- 1 can coconut milk
- 2 tsp curry powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare ingredients by peeling and dicing butternut squash into 1-inch cubes, finely chopping onion, mincing garlic, and grating fresh ginger.
- Set Instant Pot to "Sauté" mode and add a tablespoon of oil. Sauté onions until translucent, approximately 3-4 minutes.
- Add minced garlic and grated ginger, stirring continuously for 30 seconds to release aromatic flavors without burning.
- Incorporate curry powder and cumin, stirring to coat onions and create a fragrant base for the curry.
- Add rinsed lentils, diced butternut squash, vegetable broth, and coconut milk. Stir to combine all ingredients thoroughly.
- Close Instant Pot lid, set valve to sealing position, and select "Manual" or "Pressure Cook" mode at high pressure for 12 minutes.
- Once cooking completes, allow natural pressure release for 5 minutes, then carefully do a quick release for remaining pressure.
- Open lid, stir curry, and season with salt and pepper to taste. Let sit for 2-3 minutes to slightly thicken.
- Serve hot, optionally garnished with fresh cilantro, a squeeze of lime, or a dollop of yogurt.
Tips
- Prep Ahead: To save time, chop your vegetables and rinse the lentils ahead of time. You can even store them in the fridge for up to a day before cooking.
- Customize Your Spice Level: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or some diced green chilies along with the garlic and ginger.
- Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavors significantly. If you can, avoid using pre-minced varieties for the best taste.
- Adjust the Consistency: If you prefer a thicker curry, let it sit for a few minutes after cooking. For a thinner consistency, simply add a bit more vegetable broth or water.
- Garnish for Flavor: Elevate your dish by garnishing with fresh cilantro, a squeeze of lime, or a dollop of yogurt. These toppings add a refreshing contrast to the rich curry.
- Make it a Meal: Serve your curry over a bed of fluffy rice or with warm naan bread to soak up all the delicious sauce.
- Leftovers: This curry tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
