Instant Pot Butternut Squash Curry

Vegan, Vegetarian, Gluten-Free, AHS Elimination Diet

Positive Nutrition Aspects

Brain Healthy Food, Omega 3-Rich Food, Carotenoid-Rich Food, Flavonoid-Rich Food, Sulfur-Rich Food, Vitamin B6-Rich Food, Vitamin C-Rich Food, Vitamin K-Rich Food, Calcium-Rich Food, Magnesium-Rich Food.

Equipment Needed

1. Instant Pot

Serves 4-6 as a side dish

Prep Time: 5 minutes
Cooking Time: 17 minutes

Ingredients

1 Tablespoon avocado oil
1 Medium yellow onion, diced
1 Teaspoons sea salt (to taste)
6 Garlic cloves, minced
1 Teaspoon ground ginger
1 Tablespoon curry powder
1 1/2 Teaspoons ground turmeric
1 Tablespoon whole cumin seeds or 1 teaspoon ground cumin
1/4 Cup fresh cilantro, roughly chopped or 1 tablespoon dried cilantro
1 lb organic butternut squash, peeled and roughly chopped or frozen. Frozen is typically peeled and chopped and is the easiest to use.
1/2 Cups organic, low-sodium vegetable broth
4 oz coconut milk

Instructions

This can be prepared the day ahead and stored in the refrigerator and warmed for about 30 minutes at 350 degrees in the oven on the day of Thanksgiving.

1. Select the sauté setting on the Instant Pot and add the following and sauté for 7 minutes until the onion is tender:
• 1 Tablespoon avocado oil
• 1 Medium yellow onion, diced
• 1 Teaspoons sea salt (to taste)
• 6 Garlic cloves, minced

2. Add the following to the Instant Pot and place the lid on the Instant Pot and set to pressure cooker setting for 10 minutes:
• 1 Teaspoon ground ginger
• 1 Tablespoon curry powder
• 1 1/2 Teaspoons ground turmeric
• 1 Teaspoon whole cumin seeds
• 1/4 Cup fresh cilantro, roughly chopped or 1 tablespoon dried cilantro
• 1 lb organic butternut squash
• 1/2 Cups organic, low-sodium vegetable broth
• 4 oz coconut milk


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