Red Lentil & Butternut Squash Curry Recipe – Instant Pot Friendly

Last Updated on 2 months by Neha Deshmukh

Red Lentil & Butternut Squash Curry Recipe – Instant Pot Friendly

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that doesn’t take all day to make. Well, look no further! This Red Lentil & Butternut Squash Curry is a total weeknight winner, especially when made in the Instant Pot. It’s packed with goodness, beautifully spiced, and honestly, it just feels like a warm hug in a bowl. I first made this when I was craving something cozy and healthy, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This curry is seriously a dream. It’s quick – ready in under 30 minutes! – and relatively easy, even for those new to Indian cooking. The butternut squash adds a lovely sweetness that balances the spice, and the red lentils cook up beautifully, creating a creamy, satisfying texture. Plus, it’s super versatile. You can adjust the spice level to your liking and easily adapt it to suit different dietary needs.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1.5 tablespoons avocado oil
• 1 medium yellow onion, chopped
• 1 inch ginger, grated
• 3-4 large garlic cloves, minced
• 0.5 jalapeño, finely chopped (adjust to your spice preference!)
• 2 tablespoons red curry paste
• 2 cups diced butternut squash (about 1 medium squash)
• 0.25 cup split red lentils
• 0.75 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon smoked paprika
• 2 teaspoons brown sugar
• 0.75 teaspoon salt
• 1 cup water
• 3/4 can (13.5 oz) coconut milk
• 1 lime juice
• Cilantro, chopped, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Avocado Oil – Benefits & Substitutions

I love using avocado oil for its high smoke point and neutral flavor, but you can easily substitute it with vegetable oil, canola oil, or even ghee for a richer taste.

Red Curry Paste – Regional Variations & Spice Levels

Red curry paste can vary a lot in heat! I recommend starting with 2 tablespoons and tasting as you go. Different brands and regions have different spice levels, so adjust accordingly. Mae Ploy is a popular brand, but feel free to experiment!

Butternut Squash – Seasonal Availability & Alternatives

Butternut squash is best in the fall and winter, but you can often find it year-round. If you can’t find butternut squash, sweet potato or pumpkin work beautifully as substitutes.

Split Red Lentils – Nutritional Value & Cooking Time

Red lentils are a fantastic source of protein and fiber, and they cook much faster than other lentils – no pre-soaking required! They break down a bit as they cook, which contributes to the creamy texture of the curry.

Spices – Coriander, Turmeric, Smoked Paprika – A Flavor Profile

These spices are the heart of the curry! Coriander adds a warm, citrusy note, turmeric brings earthy bitterness and vibrant color, and smoked paprika adds a subtle smoky depth. Don’t skimp on the spices – they make all the difference!

Coconut Milk – Full-Fat vs. Light & Flavor Impact

Full-fat coconut milk will give you the richest, creamiest curry. Light coconut milk works in a pinch, but the flavor won’t be quite as intense. I usually go for full-fat because, well, life’s too short for skimpy coconut milk!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the “Sauté” mode on your Instant Pot. Add the avocado oil, chopped onion, grated ginger, minced garlic, and chopped jalapeño. Sauté for about 3 minutes, until the onion is softened and fragrant.
2. Stir in the red curry paste and cook for another minute, until it smells amazing. This really wakes up the flavors!
3. Add the diced butternut squash and split red lentils to the pot. Give everything a good mix to coat it in the curry paste.
4. Sprinkle in the coriander powder, turmeric powder, smoked paprika, brown sugar, and salt. Toss to combine – make sure everything is nicely seasoned.
5. Pour in the water and stir to make sure nothing is stuck to the bottom of the pot.
6. Secure the lid on the Instant Pot. Pressure cook on high for 4 minutes.
7. Once the cooking time is up, do a quick release of the pressure. Be careful – the steam is hot!
8. Stir in the coconut milk, lime juice, and chopped cilantro. Switch the Instant Pot back to “Sauté” mode and simmer for 2 minutes, allowing the flavors to meld together.
9. Taste and adjust the seasoning as needed. Serve hot with rice or quinoa.

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Perfect Curry Consistency

If you prefer a thicker curry, you can mash some of the butternut squash with a fork after cooking. For a thinner curry, add a little more water.

Preventing Lentils from Becoming Mushy

Don’t overcook the lentils! 4 minutes in the Instant Pot is usually perfect. If you’re worried, you can check them after 3 minutes.

Balancing the Spice Level

Start with less jalapeño and red curry paste than you think you need. You can always add more, but you can’t easily take it away!

Using Fresh vs. Ground Spices

Freshly ground spices will always have a more vibrant flavor, but ground spices are perfectly fine for everyday cooking.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is already vegan! Just double-check that your red curry paste doesn’t contain any fish sauce.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use 1 tablespoon red curry paste and omit the jalapeño.
• Medium: Use 2 tablespoons red curry paste and 0.5 jalapeño.
• Hot: Use 2.5-3 tablespoons red curry paste and 1 jalapeño (or more, if you’re brave!).

Festival Adaptation (Diwali, Navratri)

During Navratri, you can skip the onion and garlic for a satvik version. For Diwali, feel free to add a dollop of cashew cream for extra richness!

Serving Suggestions

This curry is amazing on its own, but here are a few ideas to complete the meal:

Rice Pairings (Basmati, Jasmine, Brown Rice)

Basmati rice is a classic choice, but jasmine rice or brown rice also work well.

Bread Options (Naan, Roti, Paratha)

Warm naan, roti, or paratha are perfect for soaking up all that delicious sauce.

Side Dish Suggestions (Raita, Salad)

A cooling raita (yogurt dip) or a simple cucumber salad provides a nice contrast to the spice.

Storage Instructions

Refrigerating Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing for Later

This curry freezes beautifully! Store it in a freezer-safe container for up to 2 months.

Reheating Instructions

Reheat gently on the stovetop or in the microwave. You may need to add a splash of water or coconut milk to loosen it up.

FAQs

Can I use a different type of squash?

Absolutely! Sweet potato or pumpkin are great substitutes for butternut squash.

What if I don’t have an Instant Pot? Can I make this on the stovetop?

Yes! Sauté the vegetables as directed, then add the lentils, spices, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.

How can I adjust the heat level of this curry?

Start with less red curry paste and jalapeño, and add more to taste.

Can I make this curry ahead of time?

Yes! The flavors actually develop even more overnight.

What is the best way to store leftover curry?

In an airtight container in the refrigerator or freezer.