Instant Pot Pumpkin Curry
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ยฝ small pumpkin (peeled and cubed, about 4 cups)
- 1 medium sweet potato (peeled and cubed, about 1 cup)
- ยฝ cup dry red lentils (rinsed and drained)
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons fresh ginger (peeled then grated or diced)
- 2 green chiles (deseeded)
- 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
Method
- Place all of the ingredients in the Instant Pot and give them a stir.
- Press on PRESSURE COOK or MANUAL, and adjust the time to 4 minutes. Allow the Instant Pot to come to pressure, then start pressure cooking.
- Once the Instant Pot is done, quickly release the pressure and carefully open the lid.
- Stir the curry, have a taste, and adjust the seasonings to your preference (salt and pepper). Serve hot with cooked rice.