Instant Pot Lentil Butternut Squash Curry

This warm lentil butternut or pumpkin curry is creamy and soothing.
From Ayurvedic Point of View:
For vegetarians, beans, dals, and lentils are an essential source of nutrition
—protein, complex carbohydrates, fiber, and vitamins. As versatile as they
are tasty, dals and lentils are used to make salads, appetizers, soups, main
dishes, side dishes, and desserts, too. They fit well with other foods such
as grain, vegetables, herbs, and spices.
Butternut squash has multiple nutritional benefits. It’s high in
phytonutrients and antioxidants. The orange color shows the abundance of
carotenoids that make it the perfect source of vitamin A. It may also
eliminate inflammatory disorders thanks to its high antioxidant effects.
Ayurvedically speaking, the butternut squash balances Pitta and Vata
Dosha owing to its sweet flavor and weightiness. It’s perfect for the Pitta
diet, Vata diet, Pitta-Vata diet, and Vata-Pitta diet.

Servings: 4
Time to Prepare: 25 minutes


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

  1. Start the Instant Pot with the Sauté. Add the oil and as soon as it
    is heated, add the mustard seeds. Wait for them to sputter or
    alter the color. Add the diced onion, garlic, ginger, chili, and a
    pinch of salt to taste. Cook for a couple of minutes.
  2. Add the seasoning and mix properly. Add the tomatoes and a
    quarter of a cup of water and simmer for 2 minutes, stirring
    regularly to prevent sticking.
  3. Add the butternut or pumpkin squash, coconut milk, lentils,
    water, and salt. Combine well to mix and detach the tomato
    from the bottom of the bowl. Close the lid and Pressure
    Cook for 4 minutes. Carefully remove the pressure slowly once
    the cooking time is over.
  4. Open the lid, add spinach and blend thoroughly. Taste and
    change the sum of salt, heat, and flavor. Add a little bit of lime
    juice. Top with cilantro or pepper flakes.

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