This creamy Indian Butternut Squash Curry with coconut milk recipe is rich ,delicious and easy to make in instant pot pressure cooker or stove top just under 30 minutes for busy weeknights.Butternut Squash Curry is Vegan ,Gluten free and can be made Keto friendly and served 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.
How to make Butternut Squash Coconut Curry
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 ½ 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.
Stove Top Pot Method
- Heat oil in a 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.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.
Variations
- You can add hearty veggies of your choice like carrots, sweet potatoes, bell pepper, cauliflower and green leafy veggies like kale ,spinach to this butternut squash curry.
- If you dont have dry spices mentioned in this recipe ,you can replace with 1.5 tablespoon of curry powder instead.
- You can also add canned cooked chickpeas for this butternut squash curry recipe.
- 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
- 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.
- 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
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.
More Vegan Instant Pot recipes
- Rajma Masala
- Chickpea Coconut Curry
- Black Eye Pea Curry(Lobia curry)
- Lauki(Bottle gourd) Sabji
- Whole green moong dal
- Green Lentil Soup
Instant Pot Butternut Squash Coconut Curry
Equipment
Ingredients
Measuring cup used 1 cup = 250ml
- 1 tablespoon coconut oil Or vegetable broth
- 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 ½ 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 cilantro (coriander leaves) finely chopped
Dry Spices:
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
Instructions
Instant Pot Method:
- 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 ½ 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.
- Butternut Squash Coconut Curry is ready, serve with hot with Basmati rice ,Jeera Rice or quinoa.
Stove Top Pot Method:
- Heat oil in a 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.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.
Notes
Variations:
- You can add hearty veggies of your choice like carrots, sweet potatoes, bell pepper, cauliflower and green leafy veggies like kale ,spinach.
- If you dont have dry spices mentioned in this recipe ,you can replace with 1.5 tablespoon of curry powder instead.
- You can also add canned cooked chickpeas for this recipe.
- 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:
- 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.
- I have used bite sized butternut squash pieces in this recipe so it cooks faster, if the pieces are large cook for another minute.
Nutrition
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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 🙂