Name: Red Lentil Butternut Squash Curry
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tsp oil; 0.5 tsp mustard seeds; 4 cloves garlic (finely chopped); 0.5 null medium onion (finely chopped); 1 inch ginger (finely chopped); 1 null hot green chili (finely chopped); 0.5 tsp turmeric; 0.5 tsp garam masala (or curry powder); 0.25 tsp black pepper (or cayenne, or both); 1 null large tomato (chopped small); 0.75 tsp salt; 12 oz butternut squash ((or pumpkin) raw, peeled and cubed or frozen); 0.33 cup red lentils; 14 oz can of coconut milk; 0.5 cup water; 3 oz baby spinach; null to_garnish lime juice; null to_garnish cilantro

Instructions

Show units in method

1

Start the [instant pot] on sauté. Add the oil (1 tsp) and once it has heated, add the mustard seeds (0.5 tsp) and wait for them to sputter or change color. Add the garlic (4 cloves), onion (0.5 medium), ginger (1 inch), green chili (1 hot) and a pinch of [salt]. Cook for 2 minutes.
2

Add the turmeric (0.5 tsp), garam masala (0.5 tsp) and black pepper (0.25 tsp) and mix well. Add the tomato (1 large) and water (0.25 cup) and cook for 2 minutes stirring occasionally to avoid sticking.
3

Add the butternut squash (12 oz), can of coconut milk (14 oz), red lentils (0.33 cup), water (0.5 cup) and salt (0.75 tsp). Mix well to combine and pick up the tomato from the bottom of the pot. Close the lid and pressure cook for 4 minutes. Carefully quick release the pressure slowly once cooking time is done.
4

Open the lid and fold in the baby spinach (3 oz) and mix thoroughly. Taste and adjust the amount of salt, heat and flavor. Add a good dash of [lime juice]. Garnish with pepper flakes or [cilantro]. Serve over rice or flat bread or with fresh dinner rolls.
5

Sauce pan instructions:
6

Follow step 1 and 2 in a [saucepan] over medium heat.
7

Add the [butternut squash], [coconut milk], [red lentils], [salt] and [water]. Partially cover and cook for 12-14 minutes or until the lentil and squash are cooked through. Add water (0.25 cup) to water (0.5 cup) more if the curry is too thick and simmer for 1 minute. Taste and adjust the flavor to your liking, add a dash of [lime juice] and serve.