Vegan Instant Pot Butternut Squash Curry (+ Stovetop Instructions)

Your shares are greatly appreciated! XO.

Last Updated on 12/18/2019

This super quick, easy and flavorful Butternut Squash Curry can be made in an Instant Pot pressure cooker (in just about 10 minutes!) or the stovetop for ease and convenience! This delicious spicy vegan curry dish can be enjoyed on it own, or served over rice or quinoa, for a healthy and comforting autumn meal!

Here we go with another curry, folks! My ultimate comfort food addiction! This particular curry is so super simple and quick & easy to throw together, yet bursting with BIG flavor! I absolutely adore this spice blend and the subtle sweetness of the butternut squash poking through in this Indian inspired dish. I hope you do, too!

Butternut Squash Curry

This Butternut Squash Curry Recipe for Instant Pot or Stovetop is:

• Simple, quick, easy and healthy!

• Super hearty and comforting.

• Filled with delicious heart-warming spices.

• Versatile, and can be enjoyed a variety of ways.

• Vegan, dairy-free, gluten-free, nut-free, soy-free, and refined sugar-free.

What Ingredients are Needed to Make Butternut Squash Curry?

• Butternut squash.

• Onion & garlic.

• Green chile.

• A special spice blend.

• Water or vegetable broth.

• Vinegar.

• Coconut sugar

• Sea salt.

• Optional mixed greens.

(Note: please see full recipe card towards bottom of post for full recipe ingredients, amounts, and method.)

How to Make Butternut Squash Curry (Instant Pot) – Step by Step

1. Prep butternut squash (or use frozen).

2. Saute onion, garlic, and chile.

3. Prep spices.

4. Add spices and butternut squash.

5. Add broth or water.

6. Cook on manual high pressure for 4 minutes. Quick release, then stir in salt, greens and vinegar.

7. Enjoy!

How to Serve Butternut Squash Curry

• On its own.

• Over a bed of rice, quinoa, or millet.

• Over cauliflower rice.

• In wraps.

• With naan bread.

Top Tips for Making Butternut Squash Curry

1. Do you not like spicy?

   This butternut squash curry is a touch on the spicy side. If you are not a fan of spicy, you can omit the green chile and red chili flakes for still tasty results!

2. Choose your acid

   You can use lemon or lime juice in place of apple cider vinegar for very similar results.

3. Store it

   This butternut squash curry keeps well in airtight containers in the refrigerator for up to one week.

Common Recipe Questions

1. Can I omit the coconut sugar?

   Yes. You can omit the coconut sugar, or use honey, maple syrup, cane sugar or a sugar free sweetener as an alternative!

More Vegan Curry Recipes

Coconut Chickpea Curry (Vegan)

Green Lentil Curry (Instant Pot + Stovetop)

Instant Pot Red Lentil & Potato Curry (Vegan, Gluten-Free)

Sweet Potato and Cauliflower Rice Coconut Curry (Gluten-Free, Vegan)

Spicy Kale & Potato Curry (Vegan, Gluten-Free)

Instant Pot Lemony Red Lentil & Chickpea Curry (Vegan, Gluten-Free)

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

Vegan Instant Pot Butternut Squash Curry (+ Stovetop Instructions)

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Author: Kristen Wood | 9-29-2019

• prep time: 2 minutes
• cook time: 6 minutes
• total time: 10 minutes (to account for coming to pressure)

Yields: 4 servings

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 green chile, chopped (raw or roasted Hatch, or raw jalapeno or serrano)
• 1 butternut squash, peeled and cubed or 4 cups frozen cubed squash (approx. 820 grams)
• 2 tablespoons curry powder
• 1 teaspoon coconut sugar
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon red chili flakes
• 2 1/2 cups water or vegetable broth
• 1 large handful mixed greens (optional)
• 1 teaspoon apple cider vinegar
• sea salt or pink salt, to taste

Instant Pot Instructions (find Stovetop method below this recipe card):

1. Set Instant Pot to saute mode. Add oil, onion, garlic and chile. Saute for 2 minutes.
2. Add butternut squash and spices (curry powder through red chili flakes).
3. Stir in water or broth.
4. Set to manual high pressure for 4 minutes.
5. When time is up, quick release pressure and stir in vinegar, greens and then salt to taste.
6. Serve and enjoy!

Nutrition:

• Serving: 1 serving/bowl
• Fat: 4.1 grams
• Calories: 125
• Carbs: 23 grams
• Fiber: 5 grams

NOTE: Please see ‘Tips’ above in the blog post for suitable substitutions, storage advice and more!

Butternut Squash Curry Stovetop Method

1. In a pot over medium heat saute onion, garlic and chile in coconut oil.

2. Add squash and spices.

3. Stir in broth or water.

4. Bring to a boil, cover and reduce to a simmer.

5. Simmer for 10 minutes, or until squash is tender, adding more liquid if necessary.

6. Serve and enjoy!

Shop This Recipe

Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer

Instant Pot

Starwest Botanicals Organic Curry Powder Spice Blend, 1 Pound Bulk Bag

Starwest Botanicals

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Onion & garlic.

Green chile.

A special spice blend.

Water or vegetable broth.

Vinegar.

Coconut sugar

Sea salt.

Optional mixed greens."
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"text": "Yes. You can omit the coconut sugar, or use honey, maple syrup, cane sugar or a sugar free sweetener as an alternative!"
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Your shares are greatly appreciated! XO.