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Instant Pot Butternut Squash Lentil Curry
RAINBOW PLANT LIFE20Ingredients
80Minutes
610Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 Tbsp. virgin coconut oil (unrefined, divided)
- 1 tsp. cumin seeds (whole)
- 1 yellow onion (medium, diced)
- 1 1/2 tsp. kosher salt (divided)
- 6 garlic cloves (minced)
- 1 piece fresh ginger (finely minced or grated)
- 1 Tbsp. curry powder
- 1 1/2 tsp. ground turmeric
- 1/2 tsp. cayenne pepper (optional, for spiciness)
- 2 Tbsp. water
- 6 cups butternut squash (peeled and roughly chopped, if using stovetop method, cut into smaller cubes)
- 1 1/2 cups low sodium vegetable broth (organic)
- 1 cup brown lentils (or green lentils)
- 15 oz. coconut milk (“lite”)
- 3 Tbsp. cashew butter
- 4 oz. baby kale (or baby spinach)
- 1 Tbsp. fresh lemon juice
- 1/4 cup fresh cilantro (roughly chopped)
- white rice
- flatbread
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol |
| Sodium910mg38% |
| Potassium1510mg43% |
| Protein18g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber19g76% |
| Sugars9g |
| Vitamin A430% |
| Vitamin C120% |
| Calcium20% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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