Name: Butternut Squash Lentil Curry
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1.5 tbsp coconut oil (divided); 1 tsp cumin seeds (whole); 1 null yellow onions (medium, diced); 1.5 tsp kosher salt (divided); 6 null garlic cloves (minced); 2 inch fresh ginger root (finely minced or grated); 1 tbsp curry powder; 1.5 tsp ground turmeric; 0.5 tsp cayenne pepper (optional); 2 tbsp water (to deglaze); 5.5 cup butternut squash (peeled and roughly chopped); 1.5 cup vegetable broth (low-sodium); 1 cup brown lentils (or green lentils); 1 can reduced fat coconut milk (lite); 3 tbsp cashew butter; 4 oz baby kale (or baby spinach); 1 tbsp lemon juice (freshly squeezed); 1 handful fresh cilantro (roughly chopped); 1 cup white rice (cooked); 1 slice flatbreads (optional)

Instructions

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1

Rinse the brown lentils (1 cup) and drain thoroughly.
2

Set the Instant Pot to Sauté. Add coconut oil (0.5 tbsp) and fry cumin seeds (1 tsp) for 1 minute until browned and fragrant.
3

Add coconut oil (1 tbsp), yellow onions (1 medium), and kosher salt (0.5 tsp). Sauté for 5 minutes until lightly browned. Stir in garlic cloves (6 clove) and fresh ginger root (2 inch) and cook for 1 minute.
4

Stir in curry powder (1 tbsp), ground turmeric (1.5 tsp), and cayenne pepper (0.5 tsp) for 30 seconds. Deglaze with water (2 tbsp) to prevent the spices from burning.
5

Add butternut squash (5.5 cup) and stir to coat. Pour in vegetable broth (1.5 cup), kosher salt (1 tsp), brown lentils (1 cup), and reduced fat coconut milk (1 can). Scoop cashew butter (3 tbsp) on top but do not stir.
6

Secure the lid and set to Pressure Cook for 10 minutes. Allow a natural pressure release.
7

Open the pot and stir in baby kale (4 oz). Select Sauté and heat for 2 minutes until the greens wilt. Cancel Sauté.
8

Stir in lemon juice (1 tbsp) and fresh cilantro (1 handful). Serve warm over white rice (1 cup) or with flatbreads (1 slice).