This is a recipe that I found from Ricardo Cuisine, and I like to adjust it to my taste, so do you.
By: Ricardo Cuisine

https://www.ricardocuisine.com/en/recipes/8559-pressure-cooker-lentil-and-squash-curry

INGREDIENTS

Curry

  • 2 cups (300 g) butternut squash, peeled, seeded and cubed
  • 1 cup (200 g) green lentils, rinsed and drained
  • 1/2 cup (95 g) red lentils, rinsed and drained
  • 1 onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 cups (500 ml) vegetable broth
  • 1 can (14 oz/398 ml) diced tomatoes
  • 1 can (14 oz/398 ml) coconut milk
  • 1 tsp chilli powder
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp ground turmeric

Toppings

  • Plain yogurt
  • Cilantro leaves

PREPARATION

Curry

  1. Combine all of the ingredients except for the toppings in the pressure cooker. Season with salt and pepper. Cover and select the Bean function. Set the machine to cook for 18 minutes.
  2. Let the pressure release and remove the lid (see note). Mix well and adjust the seasoning.

Toppings

  1. When ready to serve, garnish the curry with the yogurt and cilantro. Serve with the naan bread.

NOTE: We strongly recommend the manual pressure release. The automatic pressure release will overcook the squash.

As you know, you don’t necessarily need to follow the recipe exactly, but you can also be inspired to make your own without the pressure cooker. It is up to you.

I would love to hear from you.

Have a wonderful, tasty day,

Gaétane
www.gaetaneferland.com

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