Name: Instant Pot Butternut Squash Lentil Curry
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1.5 tbsp unrefined virgin coconut oil (divided); 1 tsp whole cumin seeds; 1 null yellow onion (medium, diced); 1.5 tsp kosher salt (divided); 6 clove garlic cloves (minced); 1 piece fresh ginger ((2-inch) finely minced or grated); 1 tbsp curry powder; 1.5 tsp ground turmeric; 0.5 tsp cayenne pepper ((optional, for spiciness)); 2 tbsp water; 5.5 cups butternut squash (peeled and roughly chopped (700-850g) (can buy pre-cut squash)); 1.5 cups low-sodium vegetable broth ((360 mL)); 1 cup brown lentils or green lentils; 1 can “lite” coconut milk ((15-ounce/400 mL)); 3 tbsp cashew butter ((can substitute with almond butter or tahini)); 4 oz baby kale or baby spinach ((or 4-5 large handfuls)); 1 tbsp fresh lemon or lime juice; 1 handful fresh cilantro (large, roughly chopped); null null white rice; null null flatbreads

Instructions

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1

Rinse the brown lentils or green lentils (1 cup) and drain them.
2

Select the Sauté setting on the Instant Pot. After a few minutes, add unrefined virgin coconut oil (0.5 tbsp), then the whole cumin seeds (1 tsp). Toss for 30-60 seconds until fragrant.
3

Add the remaining unrefined virgin coconut oil (1 tbsp), then the onion (1 yellow), and kosher salt (0.5 tsp). Cook the onion (1 yellow) for 4-5 minutes until browned. Then add cloves (6 garlic) and fresh ginger (1 piece) and cook for 1 minute, stirring frequently to prevent sticking.
4

Stir in the curry powder (1 tbsp), ground turmeric (1.5 tsp), and cayenne pepper (0.5 tsp) (if using) for 30 seconds, adding water (2 tbsp) to prevent the mixture from drying out too much.
5

Add the butternut squash (5.5 cups) and stir to coat it in the spice mixture. Pour in the low-sodium vegetable broth (1.5 cups) and use a wooden spoon or spatula to scrape up any browned bits at the bottom of the pan. Then add the remaining kosher salt (1 tsp), the brown lentils or green lentils (1 cup), and “lite” coconut milk (1 can). Scoop the cashew butter (3 tbsp) on top but do not stir. This helps prevent the nut butter from sinking to the bottom and possibly triggering the Instant Pot burn warning.
6

Secure the Instant Pot lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cook time for 10 minutes.
7

Once the timer goes off, allow a natural pressure release. Once the pressure has released, open the pot and stir in the baby kale or baby spinach (4 oz). Select the Sauté setting and heat for about 2 minutes or until the baby kale or baby spinach (4 oz) has wilted, then select Cancel. Add the fresh lemon or lime juice (1 tbsp) and the handful fresh cilantro (1 large) and stir to combine.
8

Serve the butternut squash lentil curry over [white rice] or with [flatbreads].
9

Stovetop Directions
10

Heat a deep, heavy skillet or a Dutch oven over medium-high heat. Add unrefined virgin coconut oil (0.5 tbsp), and once hot, add the whole cumin seeds (1 tsp) and fry for 30-60 seconds until lightly browned and very fragrant.
11

Add the onion (1 yellow) and cook until translucent, about 5 minutes. Then add cloves (6 garlic) and fresh ginger (1 piece) and cook for 1-2 minutes until lightly golden and fragrant. Stir in the curry powder (1 tbsp), ground turmeric (1.5 tsp), and cayenne pepper (0.5 tsp) (if using) until well incorporated.
12

Add the butternut squash (5.5 cups), low-sodium vegetable broth (1.5 cups), brown lentils or green lentils (1 cup), “lite” coconut milk (1 can), and cashew butter (3 tbsp). Stir well to combine.
13

Bring the curry mixture to a boil, then reduce the heat, and simmer for about 30 minutes, until the brown lentils or green lentils (1 cup) are tender and the butternut squash (5.5 cups) is cooked through, stirring every few minutes.
14

Add the baby kale or baby spinach (4 oz) and allow to cook for 1-2 minutes until wilted. Add the fresh lemon or lime juice (1 tbsp) and the handful fresh cilantro (1 large) and stir to combine.
15

Serve the butternut squash lentil curry over [white rice] or with [flatbreads].