Ingredients
- 1 tsp oil safflower or sunflower works well
- 1/2 tsp black mustard seeds
- 4 cloves of garlic finely chopped
- 1/2 medium red onion finely chopped
- 1 inch fresh ginger (1.25cm) peeled and finely chopped
- 1 hot green chili finely chopped
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala or curry powder
- 1/4 tsp black pepper or cayenne pepper or both, or more to taste
- 1 large tomato finely chopped
- 12 oz uncooked butternut squash or pumpkin, peeled, seeded and cubed, or use frozen (340.2g)
- 1/3 cup red lentils (60g)
- 14oz can unsweetened coconut milk (400g)
- 1/2 cup water (125ml)
- 3/4 tsp salt
- 3-4 oz baby spinach
Garnishes
- Freshly squeezed lime juice
- Red pepper flakes
- Chopped fresh cilantro
Instructions
Instant pot instructions
- Preheat the instant pot by selecting the sauté setting.
- Heat the oil in the preheated pot, then add the mustard seeds and leave for about 30 seconds, or until they start to splutter.
- Add the onion, garlic, ginger, chili, and a pinch of salt and cook until the onion is translucent, about 2 minutes.
- Add the spices and mix well. Add the tomatoes and a quarter cup of water and cook for 2 minutes stirring occasionally to avoid sticking.
- Add the butternut squash or pumpkin, coconut milk, remaining 3/4 teaspoon of salt, and remaining 1/2 cup (120 ml) of water. Add the lentils to the pot, and give it a good stir to combine and scrape up any bits of 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.
- Open the lid and fold in the spinach 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 vegan flat bread or with fresh dinner rolls.
Sauce pan instructions
- Follow steps 1 to 4 in a saucepan over medium heat.
- Add the butternut, coconut milk, lentils, salt, and water. Partially cover and cook for 12-14 mins or until the lentil and squash are cooked through. Add 1/4 to 1/2 cup more water if the curry is too thick and simmer for a min. Taste and adjust the flavor to your liking, add a dash of lime juice and serve.
Add other hardy veggies with butternut for variation. When doubling, use a bit less water than doubled.
If using brown or green lentils, pressure cook for 10 to 11 mins.
Use water instead of coconut milk for more dal-like, less rich curry.