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Instant Pot Lentil and Squash Curry

Prep Time 5 minutes
Cook Time 8 minutes
Servings 6
Calories 139kcal

Ingredients

  • 1 Cup Brown Lentils
  • 1 Butternut Squash about 3 cups, diced
  • 1 Onion about a Cup of diced onion
  • 2-3 Cloves Garlic
  • 1 tbsp Curry Powder Check Notes
  • 1/2 Cup Tomato Puree or 1 cup diced tomatoes
  • 1 1/2 Cup Water
  • 1 Cup Coconut Milk
  • Salt to taste

Instructions

  • Add Butternut Squash, lentils, Onion,Garlic Tomato Puree, Salt,Curry Powder and water to the instant pot.
  • Close the lid, select PRESSURE COOK/MANUAL for 8 minutes* with the pressure valved in SEALED position.
  • After the time is over, let the pressure release naturally for 10 minutes.Quick Release after that.
  • Open the pot, stir in the coconut milk.
  • Garnish with cilantro, serve hot!

Notes

Substitutions
Brown Lentils or Puy lentils- Red lentils or Green lentils.
Butternut Squash- Zucchini, Chayote, Frozen peas,Carrots
Curry Powder-
Coconut milk- Any other Milk or cream
PRESSURE COOK TIME
If you like your lentils soft, increase the cooking time to 10 minutes.

Nutrition

Calories: 139kcal | Carbohydrates: 14g | Protein: 2.2g | Fat: 9.7g | Saturated Fat: 8.5g | Sodium: 15mg | Potassium: 470mg | Fiber: 3.1g | Sugar: 4.7g | Calcium: 48mg | Iron: 2mg