Ingredients

The following ingredients have 4 Servings
  • 1.5 tablespoons oil (22 ml, I used avocado oil)
  • 1 medium yellow onion (chopped, 175 grams)
  • 1 inch ginger (chopped, 12 grams)
  • 3-4 large garlic cloves (chopped, 12 grams)
  • 1/2 jalapeño (seeded and chopped)
  • 2 tablespoons red curry paste (I recommend maesri brand)
  • 2 cups diced butternut squash (320 grams, diced into 1-inch pieces preferably )
  • 1/4 cup split red lentils (55 grams, masuri dal dhuli)
  • 3/4 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons brown sugar
  • 3/4 teaspoon salt (or to taste)
  • 1 cup water (8 oz)
  • 3/4 of 13.5 oz can coconut milk (you may use the whole can too)
  • 1 lime (juice of)
  • cilantro (to serve)

Instruction

  • Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger, garlic and jalapeño. Saute for 3 minutes until the onions are soft.
  • Then add the red curry paste and stir.
  • Add the diced butternut squash and lentils and mix. Add the spices (coriander, turmeric, paprika), sugar and salt and stir.
  • Then add in the water and give everything a good stir.
  • Close the lid and press the manual or pressure cook button. Cook on high pressure for 4 minutes with the pressure valve in the sealing position.
  • Quick release the pressure, open the lid and press saute. Add coconut milk, I added 3/4 the of a 14 oz can of coconut milk, you may add the entire can.
  • Add lime juice, cilantro and let the curry simmer 2 minutes on saute. Garnish with more cilantro and serve the curry with rice.