Instant Pot Butternut Squash Curry with Coconut Milk

This creamy Indian Butternut Squash Coconut Curry recipe is rich, delicious, and also easy to make in an Instant Pot Pressure Cooker or Stovetop just under 30 minutes for a busy weeknight dinner. Butternut Squash Curry is Vegan, Gluten-free, and also can be made Keto friendly. Serve it with steamed rice or Naan Bread.

Whenever I see butternut squash in the grocery store I always feel tempted to bring them home. Butternut squash is in season all around the year in the USA and is very healthy.

Butternut squash is an excellent source of provitamin A carotenoids, vitamin C, B vitamins, potassium, magnesium, and manganese.

I have prepared this butternut squash curry in my electric pressure cooker, Instant Pot DUO60 6 QT, and can be made under 30 minutes for a quick weeknight dinner. Serve it hot with Basmati rice, Jeera Rice or Naan.

Other Indian Butternut Squash Recipes from my blog to try are Butternut squash Soup, Butternut squash pasta, Butternut squash stirfry with coconut, Butternut squash paratha, and Butternut Squash Dal

Let me know your favorite butternut squash recipe. Please share with us if you have any unique fresh butternut squash recipe ideas.

This Indian Butternut squash curry recipe can be made Keto or low carb friendly by simply skipping green peas and using a moderate amount of onions and tomatoes in this recipe.

Ingredients

• Butternut Squash: diced into ½ - ¾ inch pieces about 2 cups. To save time, you can buy pre-cut butternut squash cubes, available at most grocery stores these days. You can also use kabocha squash or any kind of pumpkin in this recipe. The cooking time remains the same.
• Garlic and Ginger: minced or finely chopped
• Coconut milk: I have used full-fat coconut milk. You can also use reduced-fat coconut milk but you may not achieve the same results. The sauce may be thinner.
• Green peas: I have used frozen green peas, you can skip if you don't have one.
• Oil: use olive oil suitable for sautéing.
• Lemon juice: use fresh lemon juice whenever possible
• Herbs & spices: I have used fresh cut cilantro and turmeric, red chili powder, coriander powder, and garam masala as spices.

How to make Butternut Squash Curry in Instant Pot

Firstly, press SAUTE on Instant Pot. Add coconut oil to the POT. Once the oil is hot add cumin seeds, bay leaf, and let cumins splutter.

Next add minced ginger, garlic and curry leaves, Saute for few seconds.

Then add onions, and saute until onions turn light brown for 3-4 minutes.

Next add the diced tomato or crushed tomatoes and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, and cook for 1-2 minutes till the tomatoes turn soft.

Add diced butternut squash, green peas, coconut milk, water and mix well.

Make sure to Deglaze the bottom of the pot to remove any stuck bits.

If you think mixture is too thick add extra ½ cup of water to this.

Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position.

Select 4 minutes on MANUAL/PRESSURE COOK (High Pressure). Once the pot beeps, Quick release the pressure.

Then squeeze some fresh lime juice and garnish with cilantro. Also, don't worry if the curry is too liquid consistency.

Just turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get desired consistency.

Instant Pot Butternut Squash Coconut Curry is ready, serve it hot with Basmati rice, Jeera Rice, or quinoa.

Stovetop Pot Method

• Heat oil in a pot, Once the oil, is hot add cumin seeds, bay leaf, and let cumins splutter.
• Next add minced ginger, garlic, and curry leaves, Saute for few seconds.
• Then add onions and saute until onions turn light brown for 3-4 minutes.
• Next add the diced tomato or crushed tomatoes and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, and cook for 1-2 minutes till the tomatoes turn soft.
• Add diced butternut squash, green peas, coconut milk, water and mix well. Cover the lid and cook for 10-15 minutes, stirring occasionally, until the butternut squash softens and absorbs the flavors.
• Lastly, squeeze fresh lemon juice and garnish with cilantro. Serve Indian style butternut squash Coconut Curry hot with Basmati rice or quinoa.

What to serve with Butternut Squash Coconut Curry?

Butternut squash coconut curry can be served with either jeera rice, basmati rice, or quinoa.

Variations of Butternut Squash Curry

Butternut Squash and Sweet Potato Curry: You can also add hearty veggies of your choice like sweet potato or carrots to this curry and cooking time remains the same.

Butternut Squash Curry with Spinach: You can also add green leafy veggies like spinach, kale to this butternut squash curry.

Chickpea Butternut Squash Curry: You can add canned or pre-cooked chickpeas along with butternut squash for this recipe. Cooking time remains the same. Follow my Instant Pot Chickpeas soak and no-soak method to cook chickpeas ahead.

Butternut Squash Lentil Curry: You can also use red lentils along with the squash and cooking time remains the same. You can add adjust the quantity of red lentils, squash, and water accordingly.

Thai Butternut Squash Red Curry: Add this vegetarian or vegan Thai red curry paste along with coconut milk and skip tomatoes.

Tips

• Make sure to deglaze the bottom of the pot with the liquid. There are chances of onion and ginger garlic bits sticking to the bottom so gently scrape the pot with some liquid to prevent possible BURN notice.
• I have used bite-sized butternut squash pieces in this recipe so it cooks faster, if the pieces are large cook for another minute.

FAQs

More Vegan Instant Pot Curry recipes

• Rajma Masala
• Chickpea Coconut Curry
• Black Eye Pea Curry(Lobia curry)
• Lauki(Bottle gourd) Sabji
• Whole green moong dal
• Green Lentil Soup 

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