Butternut Squash Red Lentil Curry (Instant Pot)
Butternut Squash Lentil Curry or Butternut squash dal is a hearty vegetarian main course that combines chunks of sweet butternut squash, red lentils, warm spices like turmeric, garam masala and finished with creamy coconut milk. Serve it as curry, stew, soup for weeknight meals or supper. Pair it with Indian Breads, rice or relish it like a chunky soup.
Servings 4 people
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
Ingredients and Substitutes - Butternut Squash can be substituted with pumpkin or any suitable variety of squash. If you are using pre-cut butternut squash or have some frozen, you will save time on prep work.
Kashmiri Red chili powder adds lovely color and imparts mild heat. It can be replaced with paprika or a mix of paprika and cayenne if you prefer a bit of heat.
Garam Masala can be replaced with curry powder. Other spices like coriander powder or cumin powder can also be added. Adjust quantities as per personal preferences.
Coconut milk can be replaced with dairy cream or cashew cream (vegans).
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. Add hot water while re-heating to adjust consistency.
The curry can be frozen for over a month. Pack small portions that can be easily thawed and re-heated. Note - Do not pack the curry when hot. Allow it to cool completely before packing into portions.
Serving Suggestions - The recipe serves 4-5 people. It pairs well with both rice and Indian breads.
The Curry is gluten-free, vegan, soy-free, does not contain nuts.