Whenever I see butternut squash in the grocery store, I always feel tempted to bring them home. However, butternut squash is in season all around the year in the USA and is very healthy. Butternut squash is an excellent source of provitamin A carotenoids, vitamin C, B vitamins, potassium, magnesium, and manganese. I enjoy making a variety of Indian butternut squash recipes, including butternut squash stir fry with coconut, butternut squash paratha, and butternut squash dal. Today, I am sharing an easy butternut squash curry made in an electric pressure cooker, Instant Pot DUO60 6 QT. It can be made in under 30 minutes for a quick weeknight dinner. Serve it hot with basmati rice, jeera rice, or naan. I have also shared stovetop pot instructions. This Indian butternut squash curry recipe can be adapted to be keto or low-carb friendly by omitting green peas and using a modest amount of onions and tomatoes. You might also enjoy more coconut milk-based vegan curries like chickpea coconut curry, zucchini coconut curry, and cauliflower coconut curry. Each dish offers a unique and delicious take on the classic coconut curry flavor.
Ingredients
Butternut Squash: Dice the squash into ¾ to 1-inch pieces, about 2 cups in total. To save time, you can purchase pre-cut butternut squash cubes, which are readily available at most grocery stores. You can also substitute kabocha squash or any type of pumpkin in this recipe without changing the cooking time. Garlic and Ginger: Use freshly minced or homemade ginger and garlic paste. Coconut milk: I have used full-fat coconut milk. You can also use low-fat coconut milk, but you may not achieve the same results. The sauce may be thinner. Or replace it with cashew cream, cashew milk, or almond milk. Green peas: I have used frozen green peas, you can skip them if you don’t have one. Oil: use any cooking oil suitable for sautéing. Lemon juice: use fresh lemon juice whenever possible. Herbs & spices: I have used fresh-cut cilantro and turmeric, red chili powder, coriander powder, and garam masala as spices.
How to Make Butternut Squash Coconut Curry in Instant Pot
First, press the SAUTE button on the Instant Pot. Heat the coconut oil, then add cumin seeds and a bay leaf. Let the cumin seeds splutter. Next, add minced ginger, garlic, and curry leaves. Sauté for a few seconds until the raw aroma disappears. Then add onions, and saute until onions turn light brown for 3-4 minutes. Next, add the diced tomatoes or crushed tomatoes along with dry spices such as red chili powder, turmeric powder, garam masala, coriander powder, and salt. Cook for 1-2 minutes until the tomatoes become soft and the spices are well incorporated. Add diced butternut squash, green peas, coconut milk, water, and mix well. Ensure to Deglaze the bottom of the pot to remove any stuck bits. If you think the mixture is too thick, add an extra ½ cup of water to this. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 4 minutes. When the instant pot beeps, Quick release the pressure manually before removing the lid. Then squeeze some fresh lime juice and garnish with coriander leaves. If the curry seems too liquid, don’t worry—simply turn on the Sauté mode on the Instant Pot and cook the curry for a few extra minutes, stirring occasionally, until it reaches your desired consistency. Instant Pot Butternut Squash Coconut Curry is ready. Serve it hot with basmati rice, jeera Rice, or quinoa.
Stovetop Pot Instructions
Heat oil in a pot over medium heat. Add cumin seeds and a bay leaf, allowing the cumin seeds to splutter. Next, add minced ginger, garlic, and curry leaves; Saute for a few seconds. Next, add the onions and sauté for 3-4 minutes until they turn light brown. Next, add the diced tomato or crushed tomatoes and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, and cook for 1-2 minutes till the tomatoes turn soft. Add the diced butternut squash, green peas, coconut milk, and water, then mix well. Cover the lid and cook for 10-15 minutes, stirring occasionally, until the butternut squash becomes tender and absorbs all the flavors. Lastly, squeeze fresh lemon juice and garnish with cilantro.
Make Ahead and Storage
Make-ahead: The curry can be made a day before serving and reheated on the microwave or stovetop until warm before serving. Store: You can store leftover butternut coconut curry in an airtight container for up to 3 days in the fridge. Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 3 months. Reheat: Reheat squash curry in a microwave or stovetop until warm, and serve. If it’s frozen, defrost first and then reheat.
Variations
Butternut Squash and Sweet Potato Curry: You can also add hearty vegetables of your choice, like sweet potatoes or carrots, to this curry; the cooking time will remain the same. Butternut Squash Curry with Spinach: You can also add green leafy veggies like spinach, kale to this butternut squash curry. Chickpea Butternut Squash Curry: You can add canned or pre-cooked chickpeas along with butternut squash for this recipe. Cooking time remains the same. Follow my Instant Pot Chickpeas soak and no-soak method to cook chickpeas ahead. Butternut Squash Lentil Curry: You can also use red lentils (masoor dal) along with the squash, and the cooking time remains unchanged. You can adjust the quantity of red lentils, squash, and water accordingly. Thai Butternut Squash Red Curry: Add this vegetarian or vegan Thai red curry paste along with coconut milk and skip tomatoes.
More Instant Pot Indian Curry Recipes
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Indian bread like rotis, naan, parathas, or poori. Basmati rice, jeera rice, quinoa, or coconut rice with Indian cucumber onion tomato salad, or pickle on the side.
