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Instant Pot Red Lentil Butternut Squash Curry
Ingredients
  • 1 tsp oil
  • ½ tsp ( 0.5 tsp) mustard seeds
  • 4 cloves of garlic (finely chopped)
  • ½ ( 0.5 ) medium onion (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 hot green chili (finely chopped)
  • ½ tsp ( 0.5 tsp) turmeric
  • ½ tsp ( 0.5 tsp) garam masala (or curry powder)
  • ¼ tsp ( 0.25 tsp) black pepper (or cayenne, or both)
  • 1 large tomato (chopped small)
  • 12 oz ( 340.2 g) butternut squash (or pumpkin) raw, peeled and cubed or frozen
  • ⅓ cup ( 60 g) red lentils
  • 14 oz can of coconut milk
  • ½ cup ( 125 ml) of water
  • ¾ tsp ( 0.75 tsp) salt
  • 3 to 4 oz ( 3 oz) of baby spinach
  • lime juice and cilantro for garnish
Steps
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