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Instant Pot Pumpkin Curry

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A heartwarming dish filled with the rich flavors of autumn, featuring pumpkin, sweet potatoes, and spices in a creamy coconut base, perfect for chilly evenings.

Ingredients

Scale
  • 1/2 small pumpkin, peeled and cubed (about 4 cups)
  • 1 medium sweet potato, peeled and cubed (about 1 cup)
  • 1/2 cup dry red lentils, rinsed and drained
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 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 (adjust to taste)
  • 2 cups water

Instructions

  1. Prepare your ingredients: Wash, peel, and chop your pumpkin and sweet potato.
  2. Turn on your Instant Pot and select the “Sauté” function. Add a splash of oil, then add the diced onion and stir for about 3–4 minutes until translucent.
  3. Toss in the minced garlic, ginger, and green chiles, stirring for another minute.
  4. Add the ground coriander, turmeric, and cumin, and stir for about 30 seconds.
  5. Pour in the tomato paste, coconut milk, pumpkin, sweet potato, lentils, and salt; stir gently to combine.
  6. Add the water, then close the lid and set to “Sealing.” Select “Manual” or “Pressure Cook” for 12 minutes.
  7. Release the pressure naturally for 5 minutes, then perform a quick release.
  8. Stir the curry and taste, adjusting the seasoning as needed.
  9. Serve in bowls, garnished with fresh cilantro or a swirl of coconut milk.

Notes

Serve with warm naan or jasmine rice. For added flair, sprinkle with pumpkin seeds or cilantro.

Nutrition

Keywords: pumpkin curry, vegan curry, Instant Pot recipes, autumn flavors, cozy meals

Find it online: https://flavorsbyclara.com/instant-pot-pumpkin-curry/