Butternut Squash Curry (Stovetop + Instant Pot)
Total Time
12 minutes
Prep Time
2 minutes
Cook Time
6 minutes
Rating
4.6 out of 5 stars
(5)
Ingredients
4 servings
- 1 tablespoon coconut oil
- 1 onion (chopped)
- 4 garlic cloves (minced)
- 1 green chile (chopped (raw or roasted Hatch, or raw jalapeno or serrano)
- 1 butternut squash (peeled and cubed or 4 cups frozen cubed squash )
- 2 tablespoons curry powder
- 1 teaspoon coconut sugar
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon red chili flakes
- 2 1/2 cups water or vegetable broth
- 1 large handful mixed greens (optional)
- 1 teaspoon apple cider vinegar
- sea salt or pink salt (to taste)
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Preparation
Step 1
Instant Pot
Step 2
Saute.
Step 3
Set Instant Pot to saute mode. Add oil, onion, garlic and chile. Saute for 2 minutes.
Step 4
Add squash and spices.
Step 5
Add butternut squash and spices (curry powder through red chili flakes).
Step 6
Add water or broth.
Step 7
Stir in water or broth.
Step 8
Cook on manual high pressure.
Step 9
Set to manual high pressure for 4 minutes.
Step 10
Release pressure.
Step 11
When time is up, quick release pressure and stir in vinegar, greens and then salt to taste.
Step 12
Serve and enjoy!
Step 13
Stovetop
Step 14
Saute.
Step 15
In a pot over medium heat saute onion, garlic and chile in coconut oil.
Step 16
Add squash and spices.
Step 17
Add broth and water.
Step 18
Stir in broth or water.
Step 19
Bring to boil.
Step 20
Bring to a boil, cover and reduce to a simmer.
Step 21
Simmer for 10 minutes, or until squash is tender, adding more liquid if necessary.
Step 22
Serve and enjoy!
Step 23
Save recipe for the next time?
