Instant Pot Lentil Curry with Squash & Cashews
"A simple, easy, and quick recipe for Instant Pot recipe preparation of Lentil Curry with Squash and Cashews..."
INGREDIENTS
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2 Tbsp (30 mL) canola oil
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1 cup (250 mL) diced onion
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2 garlic cloves, minced
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1 Tbsp (15 mL) peeled and grated ginger
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1 Tbsp (15 mL) curry powder
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1 tsp (5 mL) cumin
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1 tsp (5 mL) coriander
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1 tsp (5 mL) red pepper flakes
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1 1/2 cups (375 mL) vegetable stock, or water
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1 cup (250 mL) green lentils
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1 (14 oz/398 mL) can coconut milk
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2 cups (500 mL) butternut squash, cut into 1 inch (2.5 cm) cubes
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1½ cups (375 mL) white potato, cut into 1 inch (2.5 cm) cubes
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1 (14 oz/398 mL) can diced tomatoes
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1 Tbsp (15 mL) honey
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1 tsp (5 mL) sea salt
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3 cups (750 mL) fresh spinach or baby kale
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¼ cup (60 mL) fresh cilantro, chopped
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½ cup (125 mL) cashews
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¼ cup (60 mL) plain yogurt
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