Pressure Cooker Lentil and Squash Curry

Pressure Cooker Lentil and Squash Curry

  • Preparation 15 min
  • Cooking 35 min
  • Servings 6
  • Freezes Yes

Make this vegetarian lentil and squash curry recipe in your RICARDO electric pressure cooker or Instant Pot.

  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegetarian

Categories

Ingredients

  • Curry

    • 2 cups (300 g) butternut squash, peeled, seeded and cubed
    • 1 cup (200 g) green lentils, rinsed and drained
    • 1/2 cup (95 g) red lentils, rinsed and drained
    • 1 onion, chopped
    • 1 jalapeño pepper, seeded and chopped
    • 2 cups (500 ml) vegetable broth
    • 1 can (14 oz/398 ml) diced tomatoes
    • 1 can (14 oz/398 ml) coconut milk
    • 1 tsp chili powder
    • 1/4 tsp ground coriander
    • 1/4 tsp ground cumin
    • 1/4 tsp ground turmeric
  • Toppings

    • Plain yogurt
    • Cilantro leaves

Preparation

  • Curry

  • Toppings

Note from Ricardo

We strongly recommend the manual pressure release. The automatic pressure release will overcook the squash.

Personal Note