This creamy Indian Butternut Squash Coconut Curry recipe is rich, delicious, and easy to make in an Instant Pot Pressure Cooker or Stovetop in just under 30 minutes for a busy weeknight dinner. Butternut Squash Curry is Vegan, Gluten-free, and 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. However, 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 it can be made in under 30 minutes for a quick weeknight dinner. Serve it hot with Basmati rice, Jeera Rice or Naan.
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.
Why You'll Love this Instant Pot Butternut Squash Curry Recipe
- Easy to make, a one-pot dish that takes less than 20 minutes to cook.
- Hearty, healthy, and delicious.
- Great for weekly meal prep during fall.
- Vegan, Gluten-free, Low carb, and can be made Keto friendly.
Butternut Squash Curry Ingredients
You will need the following ingredients to make the Butternut Squash Curry recipe.
- Butternut Squash: diced into ¾-1 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: freshly minced or finely chopped gives the best flavor.
- Coconut milk: I have used full-fat coconut milk. You can also use low-fat coconut milk, but you may not achieve the same results. The sauce may be thinner. Or replace it with cashew cream, cashew milk, or almond milk.
- Green peas: I have used frozen green peas, you can skip them if you don't have one.
- Oil: use any cooking 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 Coconut Curry in Instant Pot
Firstly, press SAUTE on Instant Pot. Heat coconut oil, then add cumin seeds, bay leaf, and let cumins splutter.
Next, add minced ginger, garlic, and curry leaves. Saute for a 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.
Ensure to Deglaze the bottom of the pot to remove any stuck bits.
If you think the mixture is too thick, add an extra ½ cup of water to this.
Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 4 minutes.
When the instant pot beeps, Quick release the pressure manually before removing the lid.
Then squeeze some fresh lime juice and garnish with coriander leaves. Also, don't worry if the curry is a too liquid consistency.
Turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get the desired consistency.
Instant Pot Butternut Squash Coconut Curry is ready. Serve it hot with Basmati rice, Jeera Rice, or Quinoa.
Stovetop Pot Instructions
- Heat oil in a pot, then add cumin seeds, bay leaf, and let the cumins splutter.
- Next, add minced ginger, garlic, and curry leaves, Saute for a 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, occasionally stirring, until the butternut squash softens and absorbs the flavors.
- Lastly, squeeze fresh lemon juice and garnish with cilantro.
What to serve with Butternut Squash Coconut Curry?
Serve Butternut squash coconut curry with
- Indian bread like rotis, naan, parathas, or poori.
- Basmati rice, jeera rice, quinoa, or coconut rice with Indian cucumber salad or pickle on the side.
Make Ahead and Storage
- Make-ahead: The curry can be made a day before serving and reheated on the microwave or stovetop until warm before serving.
- Store: You can store leftover butternut coconut curry in an airtight container for up to 3 days in the fridge.
- Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 3 months.
- Reheat: Reheat squash curry in a microwave or stovetop until warm, and serve. If it's frozen, defrost first and then reheat.
Variations
- Butternut Squash and Sweet Potato Curry: You can also add hearty veggies of your choice, like sweet potato or carrots, to this curry, and the 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 the cooking time remains the same. You can 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.
- Cut the butternut squash into even bite-sized cubes. This will help it to cook evenly.
FAQs
Yes!
Store the leftovers in an airtight container in the refrigerator for 3 to 4 days.
Yes! Cool completely, place the leftovers in a freezer-safe container or ziplock bag and freeze for up to 3 months. Also, defrost in the refrigerator before reheating, then add the coriander before serving.
More Indian Butternut Squash Recipes
- Butternut Squash Stirfry with Coconut
- Butternut Squash Paratha
- Butternut Squash Dal
- Roasted Butternut Squash
- Butternut Squash Soup
- Butternut Squash Pasta
More Vegan Instant Pot Curry Recipes
- Rajma Masala
- Chickpea Coconut Curry
- Black Eye Pea Curry (Lobia curry)
- Lauki (Bottle gourd) Sabzi
- Whole Green Moong Dal
- Green Lentil Soup
Let me know your favorite butternut squash recipe. Also, would you please share with us if you have any unique fresh butternut squash recipe ideas?
If you’ve tried this Indian butternut squash curry recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
Instant Pot Butternut Squash Coconut Curry
Equipment
Ingredients
Measuring cup used 1 cup = 250ml
- 1 tablespoon coconut oil
- 1 bay leaf (optional)
- 1 teaspoon cumin (jeera) seeds
- 1 stalk curry leaves (optional)
- 3 cloves garlic minced
- 1 inch ginger minced
- 1 medium onion finely chopped
- 1 large tomato finely chopped
- 2 cups butternut squash diced into ¾-1 inch pieces
- 1 cup green peas frozen (optional)
- 1 cup full fat coconut milk
- ½ cup water
- salt adjust to taste
- juice of half lemon
- 2 tablespoon coriander leaves finely chopped
Dry Spices:
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
Instructions
Instant Pot Method:
- Firstly, press SAUTE on Instant Pot. Next, 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 a 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.Ensure to Deglaze the bottom of the pot to remove any stuck bits.If you think the mixture is too thick, add an extra ½ cup of water to this.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes.Once the pot beeps, Quick release the pressure manually.
- Then squeeze some fresh lime juice and garnish with cilantro. Also, don't worry if the curry is a too liquid consistency.Turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get the desired consistency.
- Butternut Squash Coconut Curry is ready, serve 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.
Video
Notes
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 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.
Valerie Decker says
Delicious!! I just had some for lunch with arugula drizzled with lemon and sprinkled with salt on the side. I went a little heavier on the Kashmiri chilli powder because I like heat. I didn't have fresh curry leaves so I used a few dried. I also cooked the squash 1/2 at a time in the microwave and just scooped out the amount I needed. I find it easier than trying to peel and cut up an uncooked squash. It was warming and filling on a cold, snowy winter's day.
Bhavana Patil says
Thats fantastic Valerie, I see awesome improvisation based on what you had at home & thats really good to know 🙂 I am glad you loved the recipe, keep trying other recipes on the blog & share more such interesting feedback 🙂
Tree says
Making this now, i added a variety of red lentils and regular potatoes and actually a can of artichoke hearts in water., not in oil. Can't wait to try it! Thanks for the inspiration!
Bhavana Patil says
You are welcome 🙂
Steven says
Really a delightful recipe and a go-to comfort food meal for rainy and wintery days. I serve it with a pilaf and if I'm energetic a kofta. Thanks for this recipe!
Beth says
I actually had a question about the alternative of replacing low calorie coconut milk with Almond milk for the butternut squash coconut curry recipe.
If you replace with almond milk, would you use unsweetened or regular almond milk. I ask because my husband is diabetic and coconut milk even low fat can send his sugars any high.
Bhavana Patil says
Hi Beth, I would use unsweetened almond milk...hope this helps.You may also make this curry without any milk... just add some cashew cream or heavy cream after pressure cooking. Just add some water instead of coconut milk.