Butternut Squash Coconut Curry - Instant Pot & Stovetop

butternut squash coconut curry served in a bowl with lime wedge on top and cooked basmati rice on the side

4.77 from 13 votes

Butternut Squash Coconut Curry - Instant Pot & Stovetop

This creamy Butternut Squash Curry with coconut milk is rich, delicious and easy to make in instant pot pressure cooker or stovetop just under 30 minutes for busy weeknights.

Course Main Course

Cuisine Indian

Keyword butternut squash coconut curry, butternut squash curry, butternut squash recipes, instant pot butternut squash coconut curry

Diet Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 235kcal

Author Bhavana Patil

Equipment

Instant Pot/Pressure Cooker

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

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition