Instant Pot Red Lentil Butternut Squash Curry

Ingredients

oil

1 tsp

mustard seeds

1/2 tsp

garlicfinely chopped

4 cloves

onionfinely chopped

1/2 medium

gingerfinely chopped

1 inch

hot green chilifinely chopped

1

turmeric

1/2 tsp

garam masala

1/2 tsp

black pepper

1/4 tsp

tomatochopped small

1 large

butternut squashpeeled and cubed

12 oz

red lentils

1/3 cup

coconut milk

14 oz

water

1/2 cup

salt

3/4 tsp

baby spinach

3 oz

limejuice

to taste

cilantro

to taste

Method

1. 01Set Instant Pot to sauté. Add oil, heat, then add mustard seeds and wait for them to sputter.
2. 02Add onion, garlic, ginger, chili, and a pinch of salt. Cook 2 minutes.
3. 03Add turmeric, garam masala, and black pepper. Mix well.
4. 04Add tomato and 1/4 cup water. Cook 2 minutes, stirring occasionally.
5. 05Add butternut squash, coconut milk, red lentils, 1/2 cup water, and salt. Mix well and scrape up any tomato stuck to the bottom.
6. 06Close lid and pressure cook 4 minutes.
7. 07Carefully quick release pressure.
8. 08Open lid, fold in spinach, and mix thoroughly.
9. 09Taste and adjust salt, heat, and flavor. Add lime juice and garnish with cilantro.
10. 10Serve over rice or flatbread.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free
• Nut-free