Instant Pot Butternut Squash Curry
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.5 out of 5 stars
(150)
Ingredients
Yields 4
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt to taste
- Fresh cilantro for garnish
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Preparation
Step 1
Peel and cube the butternut squash.
Step 2
In the Instant Pot, heat olive oil and add cumin seeds. Sauté until aromatic.
Step 3
Add onion, garlic, and ginger. Sauté until the onion turns translucent.
Step 4
Stir in coriander powder, turmeric powder, and red chili powder.
Step 5
Add the cubed butternut squash, coconut milk, and vegetable broth.
Step 6
Lock the lid and set the Instant Pot to pressure cook on high for 10 minutes.
Step 7
Once done, release the pressure naturally or manually.
Step 8
Open the lid and stir well. Adjust salt to taste.
Step 9
Garnish with fresh cilantro before serving.
Step 10
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Chef's notes
For a stovetop version, follow the same steps in a large pot and simmer for 20-25 minutes or until the squash is tender.
Adjust the spice level by increasing or decreasing the red chili powder.
For added protein, add chickpeas or tofu.
