Pressure Cooker Lentil and Squash Curry by RICARDO
Pressure Cooker Lentil and Squash Curry by RICARDO

Preparation time 15 minutes

Total time: 50 minutes

Serves 6

Ingredients

Curry

  1. 2 cups (300 g) butternut squash, peeled, seeded and cubed
  2. 1 cup (200 g) green lentils, rinsed and drained
  3. 1/2 cup (95 g) red lentils, rinsed and drained
  4. 1 onion, chopped
  5. 1 jalapeño pepper, seeded and chopped
  6. 2 cups (500 ml) vegetable broth
  7. 1 can (14 oz/398 ml) diced tomatoes
  8. 1 can (14 oz/398 ml) coconut milk
  9. 1 tsp chili powder
  10. 1/4 tsp ground coriander
  11. 1/4 tsp ground cumin
  12. 1/4 tsp ground turmeric

Toppings

  1. Plain yogurt
  2. Cilantro leaves

Directions

Curry

  1. In the pressure cooker, combine all of the ingredients except for the toppings. Season with salt and pepper. Cover and select the Bean function. Set the machine to cook for 18 minutes.
  2. Let the pressure release and remove the lid (see note). Mix well and adjust the seasoning.

Toppings

  1. When ready to serve, garnish the curry with the yogurt and cilantro. Serve with the naan bread.

Note from Ricardo

We strongly recommend the manual pressure release. The automatic pressure release will overcook the squash.

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