2cupsdiced butternut squash320 grams, diced into 1-inch pieces preferably
1/4cupsplit red lentils55 grams, masuri dal dhuli
3/4teaspoonsaltor to taste
3/4of 13.5 oz cancoconut milkyou may use the whole can too
Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger, garlic and jalapeño. Saute for 3 minutes until the onions are soft.
Then add the red curry paste and stir.
Add the diced butternut squash and lentils and mix. Add the spices (coriander, turmeric, paprika), sugar and salt and stir.
Then add in the water and give everything a good stir.
Close the lid and press the manual or pressure cook button. Cook on high pressure for 4 minutes with the pressure valve in the sealing position.
Quick release the pressure, open the lid and press saute. Add coconut milk, I added 3/4 the of a 14 oz can of coconut milk, you may add the entire can.
Add lime juice, cilantro and let the curry simmer 2 minutes on saute. Garnish with more cilantro and serve the curry with rice.
Heat oil in a pan on stove-top on medium heat. Once the oil is hot, add the onion, ginger, garlic, jalapeño and saute 3 minutes until the onions soften. Add curry paste and stir, followed by squash and lentils. Add the spices, sugar and salt and stir well. Add water, lower the heat to low-medium and let it cook until the squash and lentils are cooked through, around 15 to 18 minutes. You may cover the pot. Add coconut milk, lime juice, cilantro and simmer 2-3 minutes. Serve hot.
Use 1-inch cubes of butternut squash for firmer texture of the squash after pressure cooking. I used 1/2 inch since they were pre-cut.
Use measri brand red curry paste and Chaokoh brand coconut milk for best results.
The curry thickens as it cools down, you may add more coconut milk while re-heating.