Instant Pot Red Lentil Butternut Squash Curry

Ingredients

oil

2 tsp

mustard seeds

1 tsp

garlic finely chopped

8 cloves

onion finely chopped

1 medium

ginger finely chopped

2 inch

hot green chili finely chopped

2

turmeric

1 tsp

garam masala

1 tsp

black pepper

1/2 tsp

tomato chopped small

2 large

butternut squash peeled and cubed

24 oz

red lentils

2/3 cup

coconut milk

28 oz

water

1 cup

salt

1 1/2 tsp

baby spinach

6 oz

lime juice

to taste

cilantro

to taste

Method

1. 01Set Instant Pot to sauté. Add oil, heat, then add mustard seeds and wait for them to sputter.
2. 02Add onion, garlic, ginger, chili, and a pinch of salt. Cook 2 minutes.
3. 03Add turmeric, garam masala, and black pepper. Mix well.
4. 04Add tomato and 1/4 cup water. Cook 2 minutes, stirring occasionally.
5. 05Add butternut squash, coconut milk, red lentils, 1/2 cup water, and salt. Mix well and scrape up any tomato stuck to the bottom.
6. 06Close lid and pressure cook 4 minutes.
7. 07Carefully quick release pressure.
8. 08Open lid, fold in spinach, and mix thoroughly.
9. 09Taste and adjust salt, heat, and flavor. Add lime juice and garnish with cilantro.
10. 10Serve over rice or flatbread.