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