Curried Butternut Squash
Servings 0
Ingredients
- 1 tablespoon coconut oil
- 1 bay leaf optional
- 1 teaspoon cumin seeds
- 3 curry leaves optional
- 3 cloves garlic minced
- 1- inch piece ginger minced
- 1 medium onion finely chopped
- 1 large tomato finely chopped
- 2 cups butternut squash diced into ½ - ¾ inch pieces
- 1 cup green peas frozen optional
- 1 cup coconut milk
- 1/2 cup water
- salt adjust to taste
- juice of half lemon
- 2 tablespoon coriander leaves finely chopped
- Dry Spices:
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
Instructions
- Press sauté on Instant Pot. Next, add coconut oil to the pot. Once the oil is hot, add cumin seeds, bay leaf, until cumin seeds start to sputter.
- Next, add minced ginger, garlic, and curry leaves. Sauté for a few seconds.
- Then add onions, and sauté until onions are translucent or light brown for 3-4 minutes.
- Next, add the chopped tomato and dry spices, and cook for 1-2 minutes till the tomatoes turn soft.
- Add the coconut milk and water, and deglaze the bottom of the pot to remove any stuck bits. Add diced butternut squash and green peas, mix well. If you think the mixture is too thick, add an extra ½ cup of water to this.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes.
- Once the pot beeps, use Quick Release to remove the pressure manually.
- Stir in the fresh lemon juice and garnish with cilantro.
Notes
If the curry is a too liquid consistency for your taste, turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get the desired consistency.
Leftovers can be made into soup by adding more liquid and blending in the blender.