• 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.