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. This 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 enjoy making a variety of Indian butternut squash recipes, including butternut squash stir fry with coconut, butternut squash paratha, and butternut squash dal. Today, I am sharing an easy butternut squash curry made in an electric pressure cooker, Instant Pot DUO60 6 QT.
It can be made in under 30 minutes for a quick weeknight dinner. Serve it hot with basmati rice, jeera rice, or naan. I have also shared stovetop pot instructions.
This Indian butternut squash curry recipe can be adapted to be keto or low-carb friendly by omitting green peas and using a modest amount of onions and tomatoes.
You might also enjoy more coconut milk-based vegan curries like chickpea coconut curry, zucchini coconut curry, and cauliflower coconut curry. Each dish offers a unique and delicious take on the classic coconut curry flavor.
Ingredients
- Butternut Squash: Dice the squash into ¾ to 1-inch pieces, about 2 cups in total. To save time, you can purchase pre-cut butternut squash cubes, which are readily available at most grocery stores. You can also substitute kabocha squash or any type of pumpkin in this recipe without changing the cooking time.
- Garlic and Ginger: Use freshly minced or homemade ginger paste and garlic paste.
- 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.
- 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
First, press the SAUTE button on the Instant Pot. Heat 1 tablespoon coconut oil, then add 1 teaspoon cumin seeds and 1 bay leaf. Let the cumin seeds splutter.
Next, add 1 inch ginger (minced), 3 garlic cloves (minced), and 1 stalk curry leaves (optional). Sauté for a few seconds until the raw aroma disappears.
Then add 1 medium onion (finely chopped), and saute until onions turn light brown for 3-4 minutes.
Next, add 1 large tomato (finely chopped) or crushed tomatoes along with dry spices such as 1 teaspoon red chili powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, and salt.
Cook for 1-2 minutes until the tomatoes become soft and the spices are well incorporated.
Add 2 cups diced butternut squash (about ¾-1 inch pieces), 1 cup green peas (frozen), 1 cup full-fat coconut milk, ½ cup 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 ¼-1/2 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 the juice of half a lemon and garnish with 2 tablespoons coriander leaves.
If the curry seems too liquid, don't worry—simply turn on the Sauté mode on the Instant Pot and cook the curry for a few extra minutes, stirring occasionally, until it reaches your 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 over medium heat. Add cumin seeds and a bay leaf, allowing the cumin seeds to splutter.
- Next, add minced ginger, garlic, and curry leaves; Saute for a few seconds.
- Next, add the onions and sauté for 3-4 minutes until they turn light brown.
- 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 the diced butternut squash, green peas, coconut milk, and water, then mix well. Cover the lid and cook for 10-15 minutes, stirring occasionally, until the butternut squash becomes tender and absorbs all the flavors.
- Lastly, squeeze fresh lemon juice and garnish with cilantro.
Serving Suggestions
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 onion tomato 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 vegetables of your choice, like sweet potatoes or carrots, to this curry; the cooking time will remain 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 (masoor dal) along with the squash, and the cooking time remains unchanged. 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.
Expert 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.
More Instant Pot Indian Curry Recipes
Butternut Squash Coconut Curry - Instant Pot & Stovetop
Equipment
Ingredients
- 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 tablespoons 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.If the curry seems too liquid, don't worry—simply turn on the Sauté mode on the Instant Pot and cook the curry for a few extra minutes, stirring occasionally, until it reaches your 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.
Nutrition
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Beth
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
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.
Steven
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!
Tree
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
You are welcome 🙂
Valerie Decker
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
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 🙂