If you're looking for a hearty, flavorful, and comforting meal to enjoy during the fall season, look no further than instant pot butternut squash curry with lentils.
This wholesome dish is perfect for vegans and non-vegans alike and is sure to become a family favorite.
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Butternut squash is a versatile vegetable packed with nutrients and adds a delicious sweet and nutty flavor to any dish.
This vegan curry combines the creamy texture of butternut squash with protein-rich lentils to create a satisfying meal that will keep you warm on chilly autumn days.
An instant pot pressure cooker makes this recipe quick and easy, perfect for busy weeknights when you want a home-cooked meal without spending hours in the kitchen.
Like my Instant pot sweet potato curry this butternut lentil l curry goes well with sona masoori rice.
If you like butternut squash, try my Instant Pot butternut squash soup and butternut squash risotto recipe.
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Why I love this recipe
- It's vegan and gluten-free, making it suitable for a variety of dietary restrictions.
- The combination of butternut squash and lentils provides a well-rounded source of protein and fiber.
- The flavors are warm and comforting, perfect for the autumn season.
- Using an electric pressure cooker makes this dish quick and easy to prepare.
- Pressure cooking releases a lot of flavors from squash giving this curry a unique taste.
- Leftovers taste even better the next day, a great option for meal prep.
Ingredients
- Butternut squash
- Tomato paste
- Spices: I used turmeric powder, curry powder, and garam masala
- Creamy coconut milk
- Red lentil
- Yellow Onion and ginger
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Peel and chop the butternut squash into 1-inch cubes. Finely chop the onion and ginger.
Set your Instant Pot to the sauté setting. Add a splash of olive oil and sauté the chopped onion, ginger, and cumin seeds (optional) until they become fragrant and the onion turns translucent.
Stir in the tomato paste, turmeric powder, curry powder, salt, and garam masala. Cook for 1-2 minutes or until the spices are well-blended with the onion and ginger.
Add chopped butternut squash and red lentils to the pot. Stir well to ensure everything is evenly coated with the spices.
Add water and stir again. Ensure all the ingredients are submerged in the liquid to ensure even cooking.
Close the lid of your Instant Pot and set it to manual high pressure for 4 minutes.
As the timer expires, allow the pressure to naturally release for 10 minutes, then use the quick release option to release any remaining pressure.
Add coconut milk and press the sauté button. Bring it to a boil, and let it cook for 2-3 minutes. Turn off the Instant Pot and garnish with chopped cilantro.
Serve hot with rice or your preferred grain and enjoy this delicious butternut squash vegan curry with lentils.
Variations
- Vary the vegetables: Although this recipe uses butternut squash, feel free to add in other vegetables like bell peppers, sweet potatoes, or peas for added texture and flavor.
- Spice it up: If you prefer your curry with a bit of heat, add in some red chili powder.
- Add a Grain: While the recipe suggests serving the curry with rice, you can also try it with quinoa, barley, or couscous.
- Swap the Protein: Lentils are a great source of plant-based protein, but you can also use chickpeas or tofu in this recipe.
- Vegetable broth: Use vegetable broth instead of water for an added depth of flavor.
Top tips
- Chop the butter squash into evenly sized cubes to ensure they cook through evenly. Use an immersion blender to grind any remaining squash pieces,
- Soak the red lentils for at least 15 minutes before cooking to help them cook faster and become softer.
- Use canned full-fat coconut milk for a creamier consistency, but feel free to use any type of non-dairy milk you prefer.
- Use pre-cut butternut squash that's available in any grocery store to get good portion control.
- After adding coconut milk, give it a good stir to ensure the squash pieces are not stuck to the bottom of the pot.
- Double the recipe and freeze some for future meals. Just defrost and reheat when you're ready to enjoy it again!
Storage
This butternut squash vegan curry with lentils can be stored in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months.
To reheat, simply defrost and heat on the stovetop or in the microwave until heated through.
Stove top method
If you don't have an instant pot, you can easily make this butternut squash curry on the stovetop. Simply cook the onion and ginger in a large pot until fragrant(medium heat), then, add the spices and continue to cook for a minute.
Add the chopped butternut squash and red lentils, followed by water or vegetable broth. Let it simmer until the lentils are soft and the squash is tender. Finally, add the coconut milk and cook for another minute before serving.
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📖 Recipe
Instant Pot Butternut Squash Curry With Lentil
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2.2 pound butternut squash - Or 5 cups cubed
- 1 onion - diced
- 2 tablespoon tomato paste
- 2 garlic cloves - chopped
- ¼ inch ginger - grated
- ½ cup red lentil
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- 2 ½ teaspoon curry powder
- 3 teaspoon olive oil
- salt to taste
- 1 cup coconut milk
- 2 cup water
- ½ teaspoon cumin seeds
- 2 teaspoon cilantro - chopped
Instructions
- Peel and chop the butternut squash into 1-inch cubes. Finely chop the onion and ginger.
- Set your Instant Pot to the sauté setting. Add a splash of olive oil and sauté the chopped onion, ginger, and cumin seeds (optional) until they become fragrant and the onion turns translucent.2 garlic cloves, ¼ inch ginger, 3 teaspoon olive oil, ½ teaspoon cumin seeds, 1 onion
- Stir in the tomato paste, turmeric powder, curry powder, salt, and garam masala. Cook for 1-2 minutes or until the spices are well-blended with the onion and ginger.2 tablespoon tomato paste, ¼ teaspoon turmeric powder, 2 ½ teaspoon curry powder, salt to taste, ¼ teaspoon garam masala powder
- Add chopped butternut squash and red lentils to the pot. Stir well to ensure everything is evenly coated with the spices.2.2 pound butternut squash, ½ cup red lentil
- Add water and stir again. Ensure all the ingredients are submerged in the liquid to ensure even cooking.2 cup water
- Close the lid of your Instant Pot and set it to manual high pressure for 4 minutes.
- As the timer expires, allow the pressure to naturally release for 10 minutes, then use the quick release option to release any remaining pressure.
- Add coconut milk and press the sauté button. Bring it to a boil, and let it cook for 2-3 minutes. Turn off the Instant Pot and garnish with chopped cilantro.1 cup coconut milk, 2 teaspoon cilantro
- Serve hot with rice or your preferred grain and enjoy this delicious butternut squash vegan curry with lentils.
Stove top method
- If you don't have an instant pot, you can easily make this butternut squash curry on the stovetop. Simply cook the onion and ginger in a large pot until fragrant(medium heat), then, add the spices and continue to cook for a minute.
- Add the chopped butternut squash and red lentils, followed by water or vegetable broth. Let it simmer until the lentils are soft and the squash is tender. Finally, add the coconut milk and cook for another minute before serving.
Notes
- Chop the butter squash into evenly sized cubes to ensure they cook through evenly. Use an immersion blender to grind any remaining squash pieces,
- Soak the red lentils for at least 15 minutes before cooking to help them cook faster and become softer.
- Use canned full-fat coconut milk for a creamier consistency, but feel free to use any type of non-dairy milk you prefer.
- Use pre-cut butternut squash that's available in any grocery store to get good portion control.
- After adding coconut milk, give it a good stir to ensure the squash pieces are not stuck to the bottom of the pot.
- Double the recipe and freeze some for future meals. Just defrost and reheat when you're ready to enjoy it again!
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Ken
Thoroughly enjoyed this comforting butternut squash done in my instant pot. Easy to prepare and on my table in under 30 minutes. Added to my favorites for sure.