Instant Pot Butternut Squash Curry with Coconut Milk

Press SAUTE on Instant Pot. Add coconut oil to the pot. Once hot, add cumin seeds and bay leaf, letting the cumin splutter.

Add minced ginger, garlic, and curry leaves. Saute for a few seconds.

Add onions and saute until light brown for 3-4 minutes.

Add diced tomato and dry spices (red chili powder, turmeric powder, garam masala powder, coriander powder, salt). Cook for 1-2 minutes until tomatoes soften.

Add butternut squash, green peas, coconut milk, and water. Mix well, ensuring to deglaze the bottom of the pot. If thick, add an extra 1/2 cup of water.

Close the Instant Pot with the pressure valve set to Sealing. Cook on High Pressure for 4 minutes. Quick release the pressure manually when done.

Squeeze fresh lime juice and garnish with cilantro. If too liquid, turn on Sauté mode and cook for a few extra minutes until desired consistency is reached.

Serve hot with Basmati rice, Jeera Rice, or quinoa.

Equipment Needed

Spice Level:

Dietary