Butternut Squash Lentil Curry
This creamy Instant Pot curry combines tender butternut squash and hearty lentils in a fragrant, spiced coconut milk base. Balanced with rich cashew butter and a touch of citrus, it is a wholesome and comforting one-pot meal perfect for busy weeknights.
Instructions
- 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).
Nutrition Facts
Per portion