This wholesome dish is perfect for vegans and non-vegans alike and is sure to become a family favorite. Butternut squash is a versatile vegetable packed with nutrients and adds a delicious sweet and nutty flavor to any dish. I agree to be sent email.
This vegan curry combines the creamy texture of butternut squash with protein-rich lentils to create a satisfying meal that will keep you warm on chilly autumn days. An instant pot pressure cooker makes this recipe quick and easy, perfect for busy weeknights when you want a home-cooked meal without spending hours in the kitchen. Like my Instant pot sweet potato curry this butternut lentil l curry goes well with sona masoori rice. If you like butternut squash, try my Instant Pot butternut squash soup and butternut squash risotto recipe.
Why I love this recipe
It’s vegan and gluten-free, making it suitable for a variety of dietary restrictions. The combination of butternut squash and lentils provides a well-rounded source of protein and fiber. The flavors are warm and comforting, perfect for the autumn season. Using an electric pressure cooker makes this dish quick and easy to prepare. Pressure cooking releases a lot of flavors from squash giving this curry a unique taste. Leftovers taste even better the next day, a great option for meal prep.
Ingredients
Butternut squash Tomato paste Spices: I used turmeric powder, curry powder, and garam masala Creamy coconut milk Red lentil Yellow Onion and ginger
Instructions
Peel and chop the butternut squash into 1-inch cubes. Finely chop the onion and ginger.
Variations
Vary the vegetables: Although this recipe uses butternut squash, feel free to add in other vegetables like bell peppers, sweet potatoes, or peas for added texture and flavor. Spice it up: If you prefer your curry with a bit of heat, add in some red chili powder. Add a Grain: While the recipe suggests serving the curry with rice, you can also try it with quinoa, barley, or couscous. Swap the Protein: Lentils are a great source of plant-based protein, but you can also use chickpeas or tofu in this recipe. Vegetable broth: Use vegetable broth instead of water for an added depth of flavor.
Top tips
Chop the butter squash into evenly sized cubes to ensure they cook through evenly. Use an immersion blender to grind any remaining squash pieces, Soak the red lentils for at least 15 minutes before cooking to help them cook faster and become softer. Use canned full-fat coconut milk for a creamier consistency, but feel free to use any type of non-dairy milk you prefer. Use pre-cut butternut squash that’s available in any grocery store to get good portion control. After adding coconut milk, give it a good stir to ensure the squash pieces are not stuck to the bottom of the pot. Double the recipe and freeze some for future meals. Just defrost and reheat when you’re ready to enjoy it again!
Storage
This butternut squash vegan curry with lentils can be stored in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Stir in the tomato paste, turmeric powder, curry powder, salt, and garam masala. Cook for 1-2 minutes or until the spices are well-blended with the onion and ginger. Add water and stir again. Ensure all the ingredients are submerged in the liquid to ensure even cooking. To reheat, simply defrost and heat on the stovetop or in the microwave until heated through.
Stove top method
If you don’t have an instant pot, you can easily make this butternut squash curry on the stovetop. Simply cook the onion and ginger in a large pot until fragrant(medium heat), then, add the spices and continue to cook for a minute. Add the chopped butternut squash and red lentils, followed by water or vegetable broth. Let it simmer until the lentils are soft and the squash is tender. Finally, add the coconut milk and cook for another minute before serving.
Related recipes
Butternut Squash Halwa (Instant Pot)Butternut Squash Carrot Ginger SoupInstant Pot Butternut Squash RisottoZucchini And Squash In Air FryerAir Fryer Acorn Squash
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📖 Recipe
