This creamy Butternut Squash Curry with coconut milk is rich, delicious and easy to make in instant pot pressure cooker or stovetop just under 30 minutes for busy weeknights.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 tablespoon coconut oil
  • 1 bay leaf ((optional))
  • 1 teaspoon cumin (jeera) seeds
  • 1 stalk curry leaves ((optional))
  • 3 cloves garlic (minced)
  • 1 inch ginger (minced)
  • 1 medium onion (finely chopped)
  • 1 large tomato (finely chopped)
  • 2 cups butternut squash (diced into 3/4-1 inch pieces)
  • 1 cup green peas (frozen (optional))
  • 1 cup full fat coconut milk
  • 1/2 cup water
  • salt (adjust to taste)
  • juice of half lemon
  • 2 tablespoons coriander leaves (finely chopped)

Dry Spices:

  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder

Method

Instant Pot Method:

  1. Firstly, press SAUTE on Instant Pot. Next, add coconut oil to the POT. Once the oil is hot, add cumin seeds, bay leaf, and let cumins splutter.
  2. Next, add minced ginger, garlic, and curry leaves. Saute for a few seconds.
  3. Then add onions, and saute until onions turn light brown for 3-4 minutes.
  4. Next, add the diced tomato or crushed tomatoes and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, and cook for 1-2 minutes till the tomatoes turn soft.
  5. Add diced butternut squash, green peas, coconut milk, water, and mix well. Ensure to Deglaze the bottom of the pot to remove any stuck bits. If you think the mixture is too thick, add an extra 1/2 cup of water to this.
  6. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes. Once the pot beeps, Quick release the pressure manually.
  7. Then squeeze some fresh lime juice and garnish with cilantro. If the curry seems too liquid, don't worry—simply turn on the Sauté mode on the Instant Pot and cook the curry for a few extra minutes, stirring occasionally, until it reaches your desired consistency.
  8. Butternut Squash Coconut Curry is ready, serve hot with Basmati rice, Jeera Rice or quinoa.

Stovetop Pot Method:

  1. Heat oil in a pot, Once the oil, is hot add cumin seeds, bay leaf, and let cumins splutter.
  2. Next add minced ginger, garlic, and curry leaves, Saute for few seconds.
  3. Then add onions and saute until onions turn light brown for 3-4 minutes.
  4. Next add the diced tomato or crushed tomatoes and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, and cook for 1-2 minutes till the tomatoes turn soft.
  5. Add diced butternut squash, green peas, coconut milk, water and mix well. Cover the lid and cook for 10-15 minutes, stirring occasionally, until the butternut squash softens and absorbs the flavors.
  6. Lastly, squeeze fresh lemon juice and garnish with cilantro.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.