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Curried Butternut Squash Lentil Stew
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Instant Pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups cubed butternut squash
  • 1 cup brown lentils, rinsed
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 can (15 oz) diced tomatoes
  • 1/2 cup coconut milk
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)

Instructions
 

  • Press the saute function on the Instant Pot and add the olive oil. Once hot, add the onion and garlic. Cook for 2 minutes until the onion softens.
  • Add the butternut squash, lentils, curry powder, and cumin. Stir for 1 minute to coat everything with the spices.
  • Pour in the vegetable broth and diced tomatoes. Stir to combine and scrape the bottom of the pot.
  • Secure the lid and set the valve to sealing. Cook on manual high pressure for 10 minutes.
  • Allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Open the lid and stir in the coconut milk. Season with salt and pepper.
  • Ladle into bowls and top with fresh cilantro. Serve with lime wedges on the side.

Notes

Stir the coconut milk in after cooking to keep the sauce smooth without curdling. If the stew thickens too much on standing, add a splash of broth when reheating. Brown lentils hold their shape best here. Leftovers store well in the fridge for three days and reheat gently on the stove.
Course: Soup
Cuisine: Indian
Equipment: Instant Pot, Knife, Cutting board