Quick, Easy & Simple Instant Pot Lentil Curry with Squash & Cashews Recipe

Instant Pot Lentil Curry with Squash & Cashews

  By lentilsorg      

January 22, 2018

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This dish brings everything you know and love about curry together with a combination of some of your favourite whole food ingredients!

  • Prep: 5 Minutes
  • Cook: 35 Minutes
  • 5 Minutes

    35 Minutes

    40 Minutes

  • Yields: 6


  1. Press “sauté” button on Instant Pot and add canola oil. Once hot, add the onion. Cook, stirring often, until onion has softened, 3-5 minutes.
  2. Stir in garlic, ginger, curry, cumin, coriander, and red pepper flakes and cook for 2 more minutes.
  3. Press cancel to turn off the sauté function. Pour in stock, scraping up any browned bits.
  4. Add lentils, coconut milk, squash, potatoes, tomatoes, honey, and salt. Seal the lid, then set to cook on HIGH pressure for 12 minutes. (It will take about 15 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, turn to vent to release the pressure completely before opening the lid.
  5. Open the lid and add the greens and cilantro. Stir until wilted. Season to taste with salt and pepper. Portion and garnish with cashews and a dollop of plain yogurt.


2 Tbsp (30 mL) canola oil

1 cup (250 mL) diced onion

2 garlic cloves, minced

1 Tbsp (15 mL) peeled and grated ginger

1 Tbsp (15 mL) curry powder

1 tsp (5 mL) cumin

1 tsp (5 mL) coriander

1 tsp (5 mL) red pepper flakes

1 1/2 cups (375 mL) vegetable stock, or water

1 cup (250 mL) green lentils

1 (14 oz/398 mL) can coconut milk

2 cups (500 mL) butternut squash, cut into 1 inch (2.5 cm) cubes

1½ cups (375 mL) white potato, cut into 1 inch (2.5 cm) cubes

1 (14 oz/398 mL) can diced tomatoes

1 Tbsp (15 mL) honey

1 tsp (5 mL) sea salt

3 cups (750 mL) fresh spinach or baby kale

¼ cup (60 mL) fresh cilantro, chopped

½ cup (125 mL) cashews

¼ cup (60 mL) plain yogurt


Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Sodium450 mg
Potassium738 mg
Protein14 g
Cholesterol0 mg
Sugar9 g
Total Fat25 g
Saturated Fat13 g
Total Carbohydrates48 g
Dietary Fiber10 g