Butternut Squash Curry Recipe – Instant Pot

1 onion chopped
3 celery stalks chopped

Saute in IP with olive or coconut oil

When soft, add: 
4-6 cloves garlic, minced
1 thumb’s length (plus more to taste) fresh ginger, chopped finely (or grated)

Add, to taste: 

1-2 TB curry powder 
1 TB turmeric
2 tsp ground cumin
2 tsp ground coriander
½ tsp pepper
Sea salt
Bay leaf

Stir… Watch… Stir more once in a while… If the spices are sticking to the bottom, add a little water and mix together – it will look saucy and the onions might be falling apart. All good. 

[Option: Add chopped kale or baby spinach spinach; you might need a little more oil; saute until wilted/cooked.]

Mix in: 
2-4 cups butternut squash, ¾” pieces

Let that cook for a minute while you open a can of coconut milk (we use full fat without guar gum) and fill a cup of filtered water. Add those to the IP along with 1 can of garbanzo beans (rinsed). Add a 1 inch piece of kombu if you have it. 

Close lid; pressure cook on high for 4 minutes (turn off the keep warm setting). Once it’s finished, wait 20 minutes then manually vent and open the lid. Taste. Add more salt or pepper. Add 2 big handfuls of parsley that have been chopped (or cilantro). 

Serve over basmati rice and with some chopped cashews if you like. 

Note: I usually make this the day after we’ve had sauteed kale/onion/garlic/ginger as a side and then I add the leftovers to this after it’s finished cooking or as I’m serving on top.

Another note: Why kombu? Bean tenderizer; adds iodine (+ other vitamins/minerals) and umami. Here’s an article.

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