I love curries, I literally cook curry at least once a week. They’re so comforting, healthy and taste amazing. I love how versatile curries are, you can change things up a little and you end up with new flavors every time. As I’ve been cooking with fall produce non-stop for the past month (and making homemade Instant Pot pumpkin puree), this sweet potato curry and butternut squash curry became our favorites. Then I made a pumpkin curry, and added sweet potato and lentils and now I’m obsessed! So here I am sharing this super easy and delicious recipe with you!
Key ingredients
Pumpkin – use a pie pumpkin for this curry. Or sub with butternut squash if you like. Sweet potato – this is optional if you choose not to use it then double the amount of the pumpkin chunks used. Lentils – I’m using dry red lentils (uncooked). Onion, garlic, ginger, and chili – the curry dream team! Coconut milk – use light coconut milk. Spices – turmeric, coriander, cumin. Or use curry blend instead. Tomato paste – this gives your curry a darker color and a depth of flavor. Salt, and ground black pepper if desired.
How to make Instant Pot pumpkin curry
This is a ridiculously easy dump and start recipe, you will love it! This is how you make it:
Prep the ingredients, peel and chop the pumpkin, sweet potato, onion, ginger, and garlic. Deseed the green chili if using.
Place all of the ingredients in the Instant Pot and give them a stir. Press on PRESSURE COOK or MANUAL, and choose 4 minutes. Allow the Instant Pot to come to pressure, then start cooking.
Once the Instant Pot is done, quickly release the pressure, and carefully remove the lid. Give the curry a stir and season with more salt and black pepper if desired, or hot chili if you want it a little bit spicier. Serve with basmati rice, or naan bread, or enjoy it on its own as a stew.
Recipe tips
If you don’t like spicy food or you are cooking for kids, then skip the green chili. If you don’t want to use green chili, then add a little bit of cayenne pepper. The vegetables will become very tender and will break down as the curry cooks which creates a comforting puree-like curry when mixed with lentils. If you want the vegetables a bit firmer, then cook for 3 minutes instead of 4 on high pressure. If you don’t have the spices listed or ginger. You can add red curry paste instead. Serve over rice, with homemade naan bread, or on its own. You can add leafy greens at the end if you like, such as kale or baby spinach. After opening the lid, just stir in the greens and that’s it. You can create a freezer meal by adding all of the ingredients uncooked to a freezer bag or a container and freeze it like that. Then just remove from the container and add that to the Instant Pot when you’re ready to cook. If you have leftovers and want to freeze them, you totally can! Freeze in a container for up to 3 months, and reheat in the microwave when you’re ready to eat.
More delicious Instant Pot Fall recipes
Instant pot pumpkin puree Instant Pot stuffed pumpkin Hearty Instant pot beef stew Instant Pot butternut squash soup Instant Pot whole chicken
© Little Sunny Kitchen
