Butternut Squash Red Lentil Curry is an easy vegetarian weeknight dinner recipe for the whole family. If you love one-pot dinners, this curry / stew recipe is just for you!
Similar to our Pumpkin Dal recipe, this delicious curry combines veggies + lentils and spices making it a hearty plant based meal.
A variation to this recipe is our Butternut Squash Chickpea Curry. It has chickpeas and spinach instead of lentils.
The curry takes roughly 40 mins (including prep work) and serves a crowd. The recipe can be easily doubled for a large family or halved for a family of 2.
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Why you’ll love this recipe?
Comfort Food, satisfying and nourishing
Gluten Free, Vegetarian, Plant based meal for the whole family
Kid friendly, soy-free and nut-free.
One pot weeknight dinner – Freezer friendly and great for meal planning
Ingredients
Butternut Squash – 450 grams Butternut squash cut into thick chunks. It almost disintegrates after cooking making the dal naturally thick and creamy.
The sweetness from butternut squash balances the spices.
Butternut squash can be easily substituted with Pumpkin or any variety of squash readily available.
Red Lentils – Red lentils cook quickly. You can just rinse and add it to the instant pot.
If you are regular readers of the blog, you know, as a rule of thumb, I prefer soaking lentils. This process has many advantages. Feel free to read some of my lentil recipes for more details.
Coconut Milk – Addition of Coconut milk makes this curry or dal even creamier. I wouldn’t recommend coconut cream.
When using canned coconut milk, shake the can thoroughly before using. The same applies to coconut milk sold in tetra packs or small cartons.
If using homemade freshly extracted coconut milk, use the first extract.
Coconut milk can be substituted with cream or Cashew Cream.
Apart from adding creaminess to the curry, Coconut milk helps in mellowing the heat from spices.
The curry base comprises of onion, tomato and ginger garlic paste. This is followed by spices (masala) that accentuates taste and flavor of the curry.
How to Make Butternut Squash Lentil Curry in Instant Pot
Prep Ingredients - Wash and Peel the butternut squash, cut in half, remove seeds and dice them into thick chunks.
Wash and soak the red lentils for 10 – 15 mins.
STEP 1 - In Instant Pot Saute Mode, roast Cumin seeds in oil, sauté finely chopped onions, ginger garlic paste until the onions are translucent. Add tomatoes and sauté for a couple of mins.
STEP 2- Add the soaked and drained red lentils, butternut squash, spices and salt to taste.
STEP 3 - Add water. Mix well. Close the Instant Pot Lid. Pressure Cook on high for 5 minutes. Allow NPR upto 10 mins and then do a manual release.
STEP 4 - Open the lid, add coconut milk and mix well. Garnish with coriander leaves / cilantro.
Storage / Leftovers / Freezing Instructions
The curry stays fresh for 3-4 days under refrigeration.
Leftovers can be reheated in a microwave and/or stove top. The curry thickens with time. To adjust consistency, add hot water while re-heating the curry.
The curry can be frozen for over a month. Pack small portions that can be easily thawed and re-heated.
Serving Suggestions
The recipe serves 4-5 people. The curry pairs well with both rice and Indian breads.
Chapati, roti, naan or paratha are great to serve.
We also love serving the curry with Basmati Rice, Brown Rice and Quinoa.
Other Vegetarian Curry Recipes
Chana Saag (Chickpea Spinach curry)
Lauki Chana Dal (Calabash curry with lentils)
Aloo Matar (Potato Peas Curry)
Mushroom Matar Masala (Mushroom Peas Curry)
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Butternut Squash Red Lentil Curry (Instant Pot)
Equipment
- Instant Pot
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Cumin Seeds or Jeera
- 2 Onions medium, finely chopped (about 1 cup)
- 1 teaspoon Ginger Garlic Paste
- 2 Tomato medium, finely chopped (about 3/4 cup)
- 450 grams Butternut squash Read Instructions below
- ½ cup Red Lentils (Masoor Dal) Read Instructions below
- 1 teaspoon Kashmiri Red chili powder substitute with paprika
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Garam Masala Powder
- 1 ¼ cup Water
- Salt to taste
- ½ cup Unsweetened Coconut Milk
- Finely chopped cilantro or coriander for garnish
Instructions
- Wash and Peel the butternut squash, cut in half, remove seeds and dice them into thick chunks.
- Rinse and soak the red lentils for 10 – 15 mins or until you prep the ingredients. Note - Drain the water used for soaking lentils.
- Switch on the Instant Pot, Press Saute Mode. Once it displays “ON” or “HOT” add oil and cumin seeds.
- Once cumin roasts or turns brown and aromatic, add the finely chopped onions and ginger garlic paste. Sauté until the onions are translucent.
- To this add finely chopped tomatoes and sauté for a couple of seconds. Switch off sauté mode.
- Add the soaked and drained red lentils, diced chunks of butternut squash, spices (turmeric, red chili and garam masala) and salt to taste.
- Now add water. Mix well. Close the Instant Pot Lid.
- Pressure Cook on high for 5 minutes. Allow the pressure to release naturally upto 10 mins and then do a manual release.
- Open the lid, add coconut milk and mix well. Garnish with coriander leaves /cilantro and serve.
Notes
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan