Warm, richly spiced, and built for a satisfying meal, Instant Pot Lentil Butternut Squash Curry is a vegan, vegetarian Indian main made with oil, mustard seeds, and of garlic in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

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

Ingredients

  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 4 cloves of garlic ((finely chopped))
  • 1/2 medium onion ((finely chopped))
  • 1 inch ginger ((finely chopped))
  • 1 hot green chili ((finely chopped))
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala ((or curry powder))
  • 1/4 tsp black pepper ((or cayenne, or both))
  • 1 large tomato ((chopped small))
  • 12 oz butternut squash ((or pumpkin) raw, peeled and cubed or frozen)
  • 1/3 cup red lentils
  • 14 oz can of coconut milk
  • 1/2 cup of water
  • 3/4 tsp salt
  • 3-4 oz of baby spinach
  • lime juice and cilantro for garnish

Method

  1. Start the Instant Pot on sauté. Add the oil and once it has heated, add the mustard seeds and wait for them to sputter or change color. Add the chopped onion, garlic, ginger, chili and a pinch of salt. Cook for 2 minutes.
  2. Add the spices and mix well. Add the tomatoes and a quarter cup of water and cook for 2 minutes stirring occasionally to avoid sticking.
  3. Add the butternut squash or pumpkin, coconut milk, lentils, water and salt. Mix well to combine and pick up the tomato from the bottom of the pot. Close the lid and pressure cook for 4 minutes. Carefully quick release the pressure slowly once cooking time is done.
  4. Open the lid and fold in the spinach and mix thoroughly. Taste and adjust the amount of salt, heat and flavor. Add a good dash of lime juice. Garnish with pepper flakes or cilantro. Serve over rice or flat bread or with fresh dinner rolls.

Sauce pan instructions:

  1. Follow step 1 and 2 in a saucepan over medium heat.
  2. Add the butternut, coconut milk, lentils, salt and water. Partially cover and cook for 12-14 mins or until the lentil and squash are cooked through. Add 1/4 to 1/2 cup more water if the curry is too thick and simmer for a min. Taste and adjust the flavor to your liking, add a dash of lime juice and serve.

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.