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Instant Pot Pumpkin Curry

Warm, hearty, and brimming with fall flavors, this Instant Pot Pumpkin Curry is the perfect recipe for cozy dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Instant Pot
  • Mixing Bowl

Ingredients
  

Vegetables

  • 4 cups Pumpkin, peeled and cubed (about ½ small pumpkin)
  • 1 cup Sweet potato, peeled and cubed (about 1 medium)

Lentils

  • ½ cup Dry red lentils rinsed and drained

Aromatics

  • 1 medium Yellow onion, diced
  • 2 cloves Garlic, minced
  • 2 tablespoons Fresh ginger, grated or diced
  • 2 pieces Green chiles, deseeded

Coconut Milk and Spices

  • 1 can Light coconut milk
  • 2 tablespoons Tomato paste
  • 1 tablespoon Ground coriander
  • 1 tablespoon Ground turmeric
  • 1 tablespoon Ground cumin
  • 1 teaspoon Salt (add more later if desired)
  • 2 cups Water

Instructions
 

  • Step 1: Prepare the Ingredients - Start by peeling and cubing the pumpkin and sweet potato. Make sure to rinse the red lentils and chop the onion, garlic, ginger, and green chiles.
  • Step 2: Sauté the Aromatics - Turn on your Instant Pot and set it to the sauté setting. Add a splash of water and sauté the diced onion until translucent, about 3 minutes. Then, add the minced garlic, grated ginger, and chopped green chiles. Stir for another minute.
  • Step 3: Mix in the Spices - Add the ground coriander, turmeric, cumin, and salt into the pot. Stir everything together, allowing the spices to toast for a minute.
  • Step 4: Add the Vegetables and Lentils - Next, add the cubed pumpkin, sweet potato, and rinsed lentils. Give everything a good mix.
  • Step 5: Add Coconut Milk and Water - Pour in the can of light coconut milk and the 2 cups of water. Stir well.
  • Step 6: Cook Under Pressure - Close the lid of the Instant Pot, set to cook on high pressure for 10 minutes.
  • Step 7: Release the Pressure - Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then switch the valve to venting.
  • Step 8: Final Touches - Stir the curry, taste for seasoning, and add more salt if desired. Use an immersion blender for a creamier consistency if preferred.
  • Step 9: Serve and Enjoy - Serve the pumpkin curry hot, garnished with fresh herbs or a drizzle of coconut milk. Pair it with rice or quinoa.

Notes

Make sure to deseed and finely chop the green chiles according to your heat preference. You can adjust the amount based on your tolerance for spice.
Keyword Easy