Instant Pot Pumpkin Curry
A quick Instant Pot pumpkin curry with sweet potato and red lentils in light coconut milk and warm spices.
Equipment
- Instant Pot
Ingredients
Ingredients
- ?1/2 smallpumpkinpeeled and cubed about 4 cups
- ?1 mediumsweet potatopeeled and cubed about 1 cup
- ?1/2 cupdry red lentilsrinsed and drained
- ?1 yellow oniondiced
- ?2 clovesgarlicminced
- ?2 tablespoonsfresh gingerpeeled then grated or diced
- ?2 green chilesdeseeded
- ?1 canlight coconut milk
- ?2 tablespoonstomato paste
- ?1 tablespoonground coriander
- ?1 tablespoonground turmeric
- ?1 tablespoonground cumin
- ?1 teaspoonsaltadd more later if desired
- ?2 cupswater
Instructions
Instructions
- Pour 2 cups water and 1 can light coconut milk into the Instant Pot. Add 2 tablespoons tomato paste and the spices: 1 tablespoon ground coriander, 1 tablespoon ground turmeric, 1 tablespoon ground cumin, and 1 teaspoon salt. Stir to combine the liquids and spices.
- Add the vegetables and lentils: ½ small pumpkin (peeled and cubed, about 4 cups), 1 medium sweet potato (peeled and cubed, about 1 cup), ½ cup dry red lentils (rinsed and drained), 1 yellow onion (diced), 2 cloves garlic (minced), 2 tablespoons fresh ginger (peeled and grated or diced), and 2 green chiles (deseeded). Stir once to distribute ingredients and scrape any tomato paste from the sides into the liquid.
- Close the Instant Pot lid and set the steam release valve to SEALING. Press PRESSURE COOK (or MANUAL), set to High pressure, and adjust the cooking time to 4 minutes. Allow the Instant Pot to come to pressure and complete the cook cycle.
- When the cook time finishes, perform a QUICK RELEASE: carefully turn the steam release valve to VENTING to release the pressure. Use a long utensil or oven mitt and keep your face and hands away from the vent. Wait until the float valve drops and steam has stopped.
- Open the lid away from you, stir the curry well, then taste and adjust the seasoning if needed (add more salt to taste).
- Serve the pumpkin curry hot. (Optional: serve with cooked rice.)
Notes
If you don’t like spicy food or cooking for kids, then skip the green chili.
The vegetables will become very tender and will break down as the curry cooks which creates a comforting puree like curry when mixed with lentils.
If you don’t have the spices listed or ginger. You can add red curry paste instead.
Serve over rice, with naan bread, or on its own.
You can add leafy greens at the end if you like, such as kale or baby spinach. After opening the lid, just stir in the greens and that’s it.
You can create a freezer meal by adding all of the ingredients uncooked to a freezer bag or a container and freeze it like that. Then just remove from the container and add that to the Instant Pot when you’re ready to cook.
If you have leftovers and want to freeze them, you totally can! Freeze in a container for up to 3 months, and reheat in the microwave when you’re ready to eat.
The vegetables will become very tender and will break down as the curry cooks which creates a comforting puree like curry when mixed with lentils.
If you don’t have the spices listed or ginger. You can add red curry paste instead.
Serve over rice, with naan bread, or on its own.
You can add leafy greens at the end if you like, such as kale or baby spinach. After opening the lid, just stir in the greens and that’s it.
You can create a freezer meal by adding all of the ingredients uncooked to a freezer bag or a container and freeze it like that. Then just remove from the container and add that to the Instant Pot when you’re ready to cook.
If you have leftovers and want to freeze them, you totally can! Freeze in a container for up to 3 months, and reheat in the microwave when you’re ready to eat.