Being a food blogger has its perks: I get to test new recipes regularly, my fridge is always stocked, and leftovers are practically guaranteed. Still, one downside is that I’m often trying new things, so I don’t make the same dish many times. This Instant Pot Butternut Squash Lentil Curry changed that — it was so easy and delicious I made it three times in two weeks.
If you love lentils, check out my collection of lentil recipes. If you’re into Instant Pot cooking, there are more than 90 vegan Instant Pot recipes in my highly rated cookbook, The Vegan Instant Pot Cookbook.
Why you’ll love this Instant Pot Butternut Squash Lentil Curry
This curry is a weeknight winner for several reasons. First, it’s low-effort and high-reward — thanks to the Instant Pot, hands-on time is minimal (around five minutes) after a quick sauté of the aromatics. Toss everything in the pot, pressure cook, and dinner practically makes itself.
Besides being effortless, it reheats beautifully, making it perfect for planning leftovers. If you don’t have an Instant Pot, you can adapt the recipe to the stovetop (directions included) or try a similar Thai-style butternut squash curry or a pumpkin curry for a different twist.
Flavor-wise, this dish is impressive while using a relatively short ingredient list of pantry staples. The curry is creamy and comforting — ideal for colder months. The Instant Pot turns lentils into tender, creamy bites suspended in a silky base of coconut milk and cashew butter.
To keep it lighter, I use “lite” coconut milk, which still delivers a rich texture without the full-fat calories. Cashew butter isn’t traditional in many curries, but it adds a smooth, nutty creaminess (almond butter also works well, as I use in other lentil curries).
This curry is more than comfort food — it’s nourishing. It starts with anti-inflammatory ginger and turmeric, includes vitamin-rich butternut squash, protein-packed lentils, and nutrient-dense greens. A finishing squeeze of citrus brightens the whole dish.
If you want more Indian-inspired, greens-forward meals, Dal Palak, Saag Aloo, and Vegan Palak Paneer are great options.
Substitutions for this recipe
Here are a few flexible swaps:
- If you prefer ground cumin to whole seeds, use the same amount of ground cumin and add it with the other spices.
- Fresh turmeric (if available) is wonderful — grate or mince about 1 1/2 tablespoons and add it with the garlic and ginger.
- Any winter squash can replace butternut: kabocha or red kuri (hokkaido) work well; red kuri is convenient because the skin doesn’t need peeling.
- If cashew butter is unavailable, almond butter or tahini are good alternatives. Avoid peanut butter, which may overpower the curry.
I hope you give this Instant Pot Butternut Squash Lentil Curry a try — it’s simple, flavorful, and nourishing.
Instant Pot Butternut Squash Lentil Curry
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Review
Ingredients
- 1 1/2 tablespoons unrefined virgin coconut oil, divided
- 1 teaspoon whole cumin seeds
- 1 medium yellow onion, diced
- 1 1/2 teaspoons kosher salt, divided
- 6 garlic cloves, minced
- 1 (2-inch) piece of fresh ginger, finely minced or grated
- 1 tablespoon curry powder
- 1 1/2 teaspoons ground turmeric
- 1/2 teaspoon cayenne pepper (optional, for spiciness)
- 2 tablespoons water
- 5-6 cups (700-850g) peeled and roughly chopped butternut squash, (can buy pre-cut squash)*
- 1 1/2 cups (360 mL) low-sodium vegetable broth
- 1 cup brown lentils or green lentils
- 1 (15-ounce/ (400 mL) can “lite” coconut milk
- 3 tablespoons cashew butter (can substitute with almond butter or tahini)
- 4 ounces baby kale or baby spinach (or 4-5 large handfuls)
- 1 tablespoon fresh lemon or lime juice
- 1 large handful fresh cilantro, roughly chopped
- For serving: white rice and/or flatbread
Instructions
Instant Pot Directions
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Rinse the lentils and drain them.
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Select Sauté on the Instant Pot. Add 1/2 tablespoon coconut oil and the cumin seeds; toast 30–60 seconds until fragrant.
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Add the remaining 1 tablespoon oil, the onion, and 1/2 teaspoon kosher salt. Cook 4–5 minutes until lightly browned. Add garlic and ginger and cook 1 minute, stirring frequently.
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Stir in curry powder, turmeric, and cayenne (if using) for 30 seconds, adding 2 tablespoons water to prevent drying.
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Add the butternut squash and coat with spices. Pour in vegetable broth and scrape up any browned bits. Add remaining 1 teaspoon kosher salt, the lentils, and coconut milk. Spoon the cashew butter on top without stirring to avoid triggering a burn warning.
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Secure the lid and set Pressure Release to Sealing. Select Pressure Cook or Manual for 10 minutes.
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Allow a natural pressure release. Open the pot, stir in baby kale, then select Sauté and heat ~2 minutes until wilted. Stir in lemon or lime juice and cilantro.
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Serve over white rice or with flatbread.
Stovetop Directions
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Heat a deep skillet or Dutch oven over medium-high. Add 1 1/2 tablespoons coconut oil, then cumin seeds; fry 30–60 seconds until fragrant.
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Add onions and cook ~5 minutes until translucent. Add garlic and ginger and cook 1–2 minutes. Stir in curry powder, turmeric, cayenne (if using), and a splash of water for 20–30 seconds.
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Add butternut squash, vegetable broth, lentils, coconut milk, and cashew butter. Stir to combine.
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Bring to a boil, then reduce heat and simmer ~30 minutes until lentils and squash are tender, stirring occasionally.
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Add baby kale and cook 1–2 minutes until wilted. Stir in lemon or lime juice and cilantro.
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Serve over rice or with flatbread.
Notes
- If using the stovetop method, cut the squash into smaller cubes to speed cooking.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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