pumpkin curry 6
Oct182018

Instant Pot Pumpkin Curry

It’s FALL! Do you know what that means? PUMPKINS, PUMPKIN EVERYTHING. And we thought, with our new little toy called the Instant Pot, that we would make some pumpkin Instant Pot recipes! Although the weather doesn’t get too cool during a Los Angeles October, Hungry and I still enjoy a good curry. So, what was the next natural step? Pumpkin Curry! This recipe is inspired and based off Piping Pot Curry’s recipe. This pumpkin curry is smooth, flavorful, and warm. We served it over brown rice, but you could also serve with any type of rice, naan, or flatbread you desire. 

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Instant Pot Pumpkin Curry
Serves 4
A warm, healthy pumpkin curry with fall flavors.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 pumpkin or butternut squash (6 cups worth), cubed
  2. 1 tbsp olive oil
  3. 1/2 tsp cumin seeds
  4. 2 cloves garlic, minced
  5. 1/2 tbsp minced ginger
  6. 1/2 onion, diced
  7. 1 tomato, chopped
  8. 1 green chili, sliced
  9. 1/4 cup vegetable stock
  10. juice of half a lemon
  11. 1/2 tsp sugar
  12. 1/4 tsp garam masala
  13. 2 tsp curry powder
  14. 1/4 tsp chili powder
  15. 1 tsp salt
  16. cilantro to garnish
Instructions
  1. Make sure all your ingredients are prepped (chopped, diced, minced, etc.)
  2. Set Instant Pot to Saute, add oil and cumin. Cook for 30 seconds.
  3. Add green chili, onion, ginger, and garlic and cook for two minutes, stirring occasionally.
  4. Add tomatoes and all spices (including salt). Mix.
  5. Add pumpkin/squash and vegetable stock. Make sure to integrate everything and mix well.
  6. Press Cancel and set pot to Manual with for 5 minutes. When done, do a manual quick pressure release.
  7. Open pot and add lemon juice. Mix thoroughly. You can mash it up a bit if you don't want it as chunky.
  8. Serve atop rice or with naan and garnish with cilantro.
Adapted from Piping Pot Curry
Adapted from Piping Pot Curry
hungry and fit https://hungryandfit.com/
It really takes no time at all. Pumpkin recipes sometime intimidate me because of cutting the pumpkin and handling such a big vegetable, but it was really no big thang. To be clear, I used butternut squash instead of pumpkin, which is almost the same texture and flavor. Some groceries don’t carry actual pumpkin pumpkin, though if you’re in the Northern Hemisphere, they probably do in October (though they intend for you to decorate with them or carve them).

So get in the season and make this very easy, very autumn-y, very healthy pumpkin curry! And as always, stay hungry and fit!

BONUS PUPPY PIC

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