Step 1

Firstly, press SAUTE on Instant Pot. Next, add coconut oil to the POT. Once the oil is hot, add cumin seeds, bay leaf, and let cumins splutter.

Step 2

Next, add minced ginger, garlic, and curry leaves. Saute for a few seconds.

Step 3

Then add onions, and saute until onions turn light brown for 3-4 minutes.

Step 4

Next, add the diced tomato or crushed tomatoes and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, and cook for 1-2 minutes till the tomatoes turn soft.

Step 5

Add diced butternut squash, green peas, coconut milk, water, and mix well.Ensure to Deglaze the bottom of the pot to remove any stuck bits.If you think the mixture is too thick, add an extra 1/2 cup of water to this.

Step 6

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes.Once the pot beeps, Quick release the pressure manually.

Step 7

Then squeeze some fresh lime juice and garnish with cilantro.If the curry seems too liquid, don't worry—simply turn on the Sauté mode on the Instant Pot and cook the curry for a few extra minutes, stirring occasionally, until it reaches your desired consistency.

Step 8

Butternut Squash Coconut Curry is ready, serve hot with Basmati rice, Jeera Rice or quinoa.

Step 9

Heat oil in a pot, Once the oil, is hot add cumin seeds, bay leaf, and let cumins splutter.

Step 10

Next add minced ginger, garlic, and curry leaves, Saute for few seconds.

Step 11

Then add onions and saute until onions turn light brown for 3-4 minutes.

Step 12

Next add the diced tomato or crushed tomatoes and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, and cook for 1-2 minutes till the tomatoes turn soft.

Step 13

Add diced butternut squash, green peas, coconut milk, water and mix well. Cover the lid and cook for 10-15 minutes, stirring occasionally, until the butternut squash softens and absorbs the flavors.

Step 14

Lastly, squeeze fresh lemon juice and garnish with cilantro.