Name: Instant Pot Red Lentil Butternut Squash Curry
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tsp oil; 1/2 tsp mustard seeds; 4 cloves 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; 1/4 tsp black pepper; 1 large tomato, chopped small; 12 oz butternut squash, peeled and cubed; 1/3 cup red lentils; 14 oz coconut milk; 1/2 cup water; 3/4 tsp salt; 3 oz baby spinach; to taste lime, juice; to taste cilantro

Estimate, per serving

Cal: 212
Protein: 7g
Carbs: 27g
Fat: 10g
Sodium: 506mg
Fiber: 7g

Ingredients

oil: 1 1/2 tsp
mustard seeds: 3/4 tsp
garlicfinely chopped: 6 cloves
onionfinely chopped: 3/4 medium
gingerfinely chopped: 1 1/2 inch
hot green chilifinely chopped: 2
turmeric: 3/4 tsp
garam masala: 3/4 tsp
black pepper: 3/8 tsp
tomatochopped small: 1 1/2 large
butternut squashpeeled and cubed: 18 oz
red lentils: 1/2 cup
coconut milk: 21 oz
water: 3/4 cup
salt: 1 1/8 tsp
baby spinach: 4 1/2 oz
limejuice: to taste
cilantro: to taste

Method

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

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free
Nut-free