Butternut Squash and Green Bean Dahl

RatingDifficultyBeginner

Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 minsCategory, Cooking MethodDiet, ,

A warming coconut curry vegan soup. Serve with coriander, lime pickle and yogurt.

 2 tsp olive oil
 1 tsp nigella seeds
 1 onion, chopped
 1 green chilli, chopped
 2 tsp chopped garlic
 1 heaped tsp salt
 1 tsp mild curry powder
 1 tsp ground turmeric
 1 butternut squash chopped into 2 cm cubes
 1 red pepper, chopped
 8 cherry tomatoes, sliced in half
 100 g frozen green beans
 200 g red lentils, rinsed
 400 ml tin of coconut milk
 1 tsp vegetable bouillon
 375 ml water
 2 tbsp fresh chopped coriander

1

Press the SAUTE button on the Instant Pot. Add the nigella seeds to the pot for 1 minute then add the oil, onion and chilli. Stir for 3-4 minutes then add the garlic and ginger, salt, curry powder and turmeric. If the contents of the pot start to stick add a little of the coconut milk and deglaze.

2

Add the butternut squash, pepper, cherry tomatoes and green beans and stir for a couple of minutes then add the lentils, bouillon, as well as the rest of the coconut milk and the water. Push the lentils under the liquid.

3

Set to Manual or High Pressure for 8 minutes and allow an NPR at the end of cooking. Serve with coriander, lime pickle and yogurt.

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