This all calls for comfort food. If you are a comfort food lover like me, then this recipe is definitely for you. Packed with the flavor of Thai red curry paste and coconut milk, this lentil curry is creamy and addictive. The sweetness and soft texture of butternut squash compliments the crunch and freshness of beans. The best part is that you can make this in under 30 minutes in the Instant pot.
What Type of Lentils Can You Add in a Butternut Squash Curry?
I prefer using Indian Brown Lentils/ Sabut Masoor Dal for this recipe. Brown lentils hold their shape while cooking. Hence, they are always a wonderful choice for curried lentil dishes.
How Do You Make Butternut Squash Lentil Curry?
You make this curry in two steps. In the first step, sauté the cubed butternut squash in a pan to give them a nice color. This also cooks them till they are done while making sure they are still firm. This process makes sure that the butternut squash has a nice caramelized skin. Many people prefer to cook butternut squash without this step, however, I like to do it every time. You can bake them too, but I feel as though pan-frying is really quick. I just add a few seasoning spices and sauté them in avocado oil for a couple of minutes. The Second Step is to make the lentil curry, which I make in the Instant Pot. First, I wash and soak the brown lentil for 30 minutes. Then, in a hot Instant pot, I sauté onions and garlic properly. After that, add Thai red curry paste and green beans and stir them for a few minutes. Then, I add coconut milk and lentils to it. Add salt and a little water. I cook them on high pressure for 10 minutes. Let the pressure release naturally. Lastly, I add the sautéed/baked butternut squash to the lentil curry and keep it cooking for around 2-3 minutes. It’s ready to serve!
What Can You Serve With the Butternut Squash Lentil Curry?
It goes well with white rice and any bread. A complete meal in itself, this curry can be eaten as soup. It’s filling, wholesome, and nourishing.
Can You Store It in the Refrigerator?
Yes, you can store it in a refrigerator for up to two days. Since we have used coconut milk in the curry, it can’t be stored for a long time. Before you want to eat, just reheat it in the microwave. If it looks a little too thick, add just a small amount of water to it. Then, heat it again and serve.
You May Want to Check These Lentil Recipes.
Dal Palak/Lentil Soup with spinach Instant Pot Moong Dal with Bottle Gourd/Zucchini Instant Pot Dal Makhani (Healthy Version of Traditional Dal Makhani) Bengali Cholar/Chana Dal/Split Chickpea Lentil
