Recipe by Erin Grunstein

Instant Pot Lentil Squash Coconut Curry

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Brown lentil vegan curry packed with vegetables is a quick and easy, nutritious midweek meal.

Ingredients

Main ingredients

  • 1 tablespoon Gefen Olive Oil

  • 1/2 onion, diced

  • 2 carrots, peeled and diced

  • 1 stalk celery, diced

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1/2 butternut squash, peeled, seeds removed and cubed

  • 3 tablespoons curry powder

  • salt, to taste

  • pepper, to taste

  • 1 cup brown lentils, rinsed

  • 1 cup coconut milk

  • 3 cups water

  • 2 large handfuls spinach

  • 1 cup frozen peas

Directions

Prepare the Curry

1.

Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened.

2.

Add curry powder and continue to sauté until fragrant.

3.

Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release.

4.

Once it’s safe to open, throw in spinach and peas and mix together.

Variation:

This recipe can be made in a regular pot. Just let ingredients simmer much longer.

About

Follow Erin at @erin.eats.mtl  

Instant Pot Lentil Squash Coconut Curry

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Malka Kellerman
Malka Kellerman
4 years ago

I really liked this. I cooked it on the stove because I don’t have an instapot. My husband and kids added hot sauce.