---
title: Instant Pot Butternut Squash Lentil Curry
servings: 6
course: soup
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/instant-pot-butternut-squash-lentil-curry
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/photo/Qtpv_lqhqKfoHRpFeK9VU/500
prep time: 15 minutes
cook time: 45 minutes
diet: Vegan
nutrition:
  calories: 344 kcal
  fat: 14 g
  carbohydrates: 44 g
  sugar: 5 g
  protein: 12 g
  fiber: 14 g
  sodium: 678 mg
tags: [soup, instant, butternut, squash, vegan, meal-prep]
---

Gather: @unrefined coconut oil{1.5%tbsp}(divided), @whole cumin seeds{1%tsp}, @medium yellow onion{1}(diced), @kosher salt{1.5%tsp}(divided), @garlic cloves{6}(minced), @piece fresh ginger{2%inch}(finely minced or grated), @curry powder{1%tbsp}, @ground turmeric{1.5%tsp}, @cayenne pepper{0.5%tsp}(optional, for spiciness), @water{2%tbsp}, @peeled and roughly chopped butternut squash{5-6%cup}(see Note 1), @low-sodium vegetable broth{1.5%cup}, @brown lentils or green lentils{1%cup}, @lite coconut milk{1}(13.5-ounce / 400 mL), @cashew butter{3%tbsp}, @baby kale or baby spinach{4%oz}, @fresh lemon or lime juice{1%tbsp}, @fresh cilantro{1%handful}(roughly chopped), @For serving: cooked white rice and/or flatbread{}(see Note 2).

= INSTANT POT INSTRUCTIONS =

Rinse the lentils and drain them.

Select the Sauté setting on the Instant Pot and after a few minutes, add 1/2 tbsp of the coconut oil, followed by the cumin seeds. Toss for ~{30-60%seconds} until lightly browned and very fragrant.

Add the remaining 1 tbsp oil, followed by the onion and 1/2 tsp of the kosher salt. Cook the onion for ~{4-5%minutes} until lightly browned. Then add the garlic and ginger and cook for 1 minute, stirring frequently to prevent sticking.

Stir in the the curry powder, turmeric, and cayenne (if using) for ~{30%seconds}, adding the 2 tbsp water to prevent the mixture from drying out too much.

Add the chopped butternut squash and stir to coat it in the spice mixture. Pour in the vegetable broth and use a wooden spoon or spatula to scrape up any browned bits at the bottom of the pan. Then add the remaining 1 tsp kosher salt, the lentils, and coconut milk. Scoop the cashew butter 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.

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}.

Once the timer goes off, allow a natural pressure release. Once the pressure has released, open the pot and stir in the baby kale. Select the Sauté setting and heat for about ~{2%minutes} or until the kale has wilted, then select Cancel. Add the lemon or lime juice and the cilantro and stir to combine.

Serve the butternut squash lentil curry over white rice or with flatbread.

= STOVETOP INSTRUCTIONS =

Heat Dutch oven or large, deep sauté pan over medium-high heat. Add 1/2 tbsp of the coconut oil, and once hot, add the cumin seeds and fry for ~{30-60%seconds} until lightly browned and very fragrant.

Add the onions and cook until they are translucent, about 5 minutes. Then add the garlic and ginger and cook for ~{1-2%minutes} until lightly golden and fragrant. Stir in the curry powder, turmeric, and cayenne (if using) until well incorporated.

Add the butternut squash, vegetable broth, lentils, coconut milk, and cashew butter. Stir well to combine.

Bring the curry mixture to a boil, then reduce the heat, and simmer for about ~{30%minutes}, until the lentils are tender and the squash is cooked through, stirring every few minutes.

Add the baby kale and allow to cook for ~{1-2%minutes} until wilted. Add the lemon or lime juice and the cilantro and stir to combine.

Serve the butternut squash lentil curry over white rice or with flatbread.

> If using the stovetop method, cut the squash into smaller cubes.
> If you don’t have leftover rice or ready-to-heat rice, cook 1 3/4 cup dry rice (see The Grains & Starches Handbook for ratios and cook times.)