Thai Butternut Squash Lentil Curry is wonderfully spiced and makes a cozy and comforting meal for cold days. It is also vegan!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Thai

Ingredients

  • 1.5 tablespoons oil (22 ml, I used avocado oil)
  • 1 medium yellow onion (chopped, 175 grams)
  • 1 inch ginger (chopped, 12 grams)
  • 3-4 large garlic cloves (chopped, 12 grams)
  • 1/2 jalapeño (seeded and chopped)
  • 2 tablespoons red curry paste (I recommend maesri brand)
  • 2 cups diced butternut squash (320 grams, diced into 1-inch pieces preferably)
  • 1/4 cup split red lentils (55 grams, masuri dal dhuli)
  • 3/4 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons brown sugar
  • 3/4 teaspoon salt (or to taste)
  • 1 cup water (8 oz)
  • 3/4 of 13.5 oz can coconut milk (you may use the whole can too)
  • 1 lime (juice of)
  • cilantro (to serve)

Method

  1. Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger, garlic and jalapeño. Saute for 3 minutes until the onions are soft.
  2. Then add the red curry paste and stir.
  3. Add the diced butternut squash and lentils and mix. Add the spices (coriander, turmeric, paprika), sugar and salt and stir.
  4. Then add in the water and give everything a good stir.
  5. Close the lid and press the manual or pressure cook button. Cook on high pressure for 4 minutes with the pressure valve in the sealing position.
  6. Quick release the pressure, open the lid and press saute. Add coconut milk, I added 3/4 the of a 14 oz can of coconut milk, you may add the entire can.
  7. Add lime juice, cilantro and let the curry simmer 2 minutes on saute. Garnish with more cilantro and serve the curry with rice.

Stove-top instructions

  1. Heat oil in a pan on stove-top on medium heat. Once the oil is hot, add the onion, ginger, garlic, jalapeño and saute 3 minutes until the onions soften. Add curry paste and stir, followed by squash and lentils. Add the spices, sugar and salt and stir well. Add water, lower the heat to low-medium and let it cook until the squash and lentils are cooked through, around 15 to 18 minutes. You may cover the pot. Add coconut milk, lime juice, cilantro and simmer 2-3 minutes. Serve hot.

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.