Description
A cozy and flavorful dish that combines creamy coconut milk, nutty lentils, and sweet butternut squash, perfect for chilly nights.
Ingredients
Scale
- 1 1/2 tablespoons unrefined virgin coconut oil, divided
- 1 teaspoon whole cumin seeds
- 1 medium yellow onion, diced
- 1 1/2 teaspoons kosher salt, divided
- 6 garlic cloves, minced
- 1 (2-inch) piece of fresh ginger, finely minced or grated
- 1 tablespoon curry powder
- 1 1/2 teaspoons ground turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 2 tablespoons water
- 5–6 cups peeled and roughly chopped butternut squash
- 1 1/2 cups low-sodium vegetable broth
- 1 cup brown or green lentils
- 1 (15-ounce) can lite coconut milk
- 3 tablespoons cashew butter
- 4 ounces baby kale or baby spinach
- 1 tablespoon fresh lemon or lime juice
- 1 large handful fresh cilantro, roughly chopped
- White rice and/or flatbread for serving
Instructions
- Rinse and drain the lentils in a fine-mesh strainer.
- Select the ‚Sauté‘ function on the Instant Pot. Add 1/2 tablespoon of coconut oil and the cumin seeds, cooking until fragrant (about 1-2 minutes).
- Add the remaining coconut oil, onion, and 1/2 teaspoon salt. Sauté until golden brown, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for another minute. Then, add curry powder, turmeric, and cayenne pepper. Stir to coat and let the spices bloom for about 30 seconds.
- Add the chopped butternut squash to the pot, stirring to coat the squash in the spices. Pour in the vegetable broth, then add the remaining salt, lentils, and coconut milk, topping everything with cashew butter.
- Seal the lid and set the Instant Pot to ‚Pressure Cook‘ for 10 minutes.
- Once the cooking cycle is complete, allow the pot to naturally release pressure for about 10 minutes, then carefully do a quick release for any remaining pressure.
- Open the lid, stir in the kale or spinach, and let it heat until wilted. Finish by mixing in the lemon juice and fresh cilantro.
- Serve the curry over cooked white rice or with flatbread.
Notes
This curry tastes even better the next day, and it’s freezer-friendly for easy future meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: curry, butternut squash, lentils, vegan, Instant Pot
