Instant Pot Butternut Squash Coconut Curry

This creamy Indian Butternut Squash Curry with coconut milk is rich ,delicious and easy to make in instant pot pressure cooker or stove top just under 30 minutes for busy weeknights.Vegan ,gluten free and can be made Keto friendly.Serve it with steamed rice or Naan Bread.

HEALTH BENEFITS OF BUTTERNUT SQUASH

Butternut squash is an excellent source of provitamin A carotenoids, vitamin C, B vitamins, potassium, magnesium, and manganese.The high antioxidant content of butternut squash may reduce your risk of certain conditions, including heart disease, lung cancer, and mental decline.

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

This Indian Butternut squash curry recipe can be made Keto or low carb friendly by simply skipping green peas in this recipe.

CAN I FREEZE BUTTERNUT SQUASH COCONUT CURRY?

You sure can! Cool Completely and then separate it in to freezer containers and pop them in your freezer for a quick and easy meal. Defrost completely before reheating then add the coriander before serving.

IS BUTTERNUT SQUASH COCONUT CURRY VEGAN?

Yes! this butternut squash curry with coconut milk is Vegan.

WHAT TO SERVE WITH BUTTERNUT SQUASH COCONUT CURRY?

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

HOW TO MAKE BUTTERNUT SQUASH COCONUT CURRY STEP BY STEP

Press SAUTE on Instant Pot. Add coconut oil in to the POT.Once 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 chilli 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 1/2 cup of water to this.

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

Select 2 minutes on MANUAL/PRESSURE COOK (High Pressure) .Once the pot beeps ,wait for 5 minutes and then Quick release the remaining pressure manually.

Squeeze some fresh lemon juice and garnish with cilantro.Dont 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 with hot with Basmati rice ,Jeera Rice or quinoa.

HOW TO MAKE BUTTERNUT SQUASH COCONUT CURRY RECIPE ON STOVE TOP POT?

1. Heat oil in a pot ,Once oil is hot add cumin seeds ,bay leaf and let cumins splutter.
2. Next add minced ginger ,garlic and curry leaves, Saute for few seconds.
3. Then add onions ,and saute until onions turn light brown for 3-4 minutes.
4. Next add the diced tomato or crushed tomatoes and dry spices like red chilli powder, turmeric powder, garam masala powder ,coriander powder, salt and cook for 1-2 minutes till the tomatoes turn soft.
5. 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.
6. Lastly squeeze fresh lemon juice and garnish with cilantro.Serve Indian style butternut squash Coconut Curry hot with Basmati rice or quinoa.

VARIATIONS:

1. You can add hearty veggies of your choice like carrots, sweet potatoes, bell pepper, cauliflower and green leafy veggies like kale ,spinach.
2. If you dont have dry spices mentioned in this recipe ,you can replace with 1.5 tablespoon of curry powder instead.
3. You can also add canned cooked chickpeas for this recipe.
4. I prefer using full fat coconut milk for this recipe. You can also use reduced fat coconut milk but you may not achieve the same results. The sauce may be thinner.

TIPS:

1. 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 scraping the pot with some liquid to prevent possible BURN notice.
2. I have used bite sized butternut squash pieces in this recipe so it cooks faster, if the pieces are large cook for another minute.

MORE VEGAN INSTANT POT RECIPES TO TRY

Rajma Masala

Chickpea Coconut Curry

Black Eye Pea Curry(Lobia curry)

Lauki(Bottle gourd) Sabji

Whole green moong dal

Green Lentil Soup 

BUTTERNUT SQUASH COCONUT CURRY RECIPE CARD

★ DID YOU TRY THIS RECIPE?  Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!

Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.

Pin It For Later