Butternut Squash and Green Bean Dahl


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


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.

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