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–+ servings
5 from 6 votes

Instant Pot Pumpkin Curry

This Instant Pot pumpkin curry is so rich, warming, and delicious! Made so easy in the Instant Pot, this family-friendly recipe is healthy and filling.
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Equipment

Ingredients

  • 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 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

Instructions

  • 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.

Video

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.

Nutrition

Calories: 195kcal | Carbohydrates: 31g | Protein: 6g | Fat: 4.95g | Saturated Fat: 4.4g | Sodium: 563mg | Potassium: 808mg | Fiber: 7g | Sugar: 7g | Vitamin A: 15105IU | Vitamin C: 18.59mg | Calcium: 69mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/instant-pot-pumpkin-curry/