Debbie’s famous butternut squash curry

This is a recipe my sister sent that I modified a bit.

Serves 6

1 teaspoon oil (if not using oil, vegetable broth will work)

1 teaspoon mustard seeds; powder works too

4-6 cloves minced garlic

1 medium onion, minced

1 1/2 inch ginger minced

1-2 hot green chili pepper minced (you can reduce your spice by omitting this or using a milder pepper)

1-2 teaspoon turmeric

1-2teaspoon Garam masala

1/2-1 teaspoon black pepper

1/2-1 teaspoon cayenne -if you like

1 large tomato chopped

16 ounces butternut squash, pumpkin, sweet potato or white potato

1/2 cup red lentils

14 ounce canned coconut milk

salt to taste

4 ounces baby spinach

limes and cilantro for garnish

In a large pan (on medium heat), or your Insta pot (on sauté), bloom mustard Seed in oil or vegetable broth. Add onion, garlic, ginger, chili pepper and salt if desired. Layering salt in the recipe allows you to use less overall. So if you add salt now add a very tiny amount. A few grains. If using canned tomatoes or other canned vegetables, consider less salt.

Add spices, tomato and 1/2 cup water. Mix well cook for 2 to 3 minutes. Add squash or pumpkin or potato, lentils 1/2 -1 cup water. Mix well to combine. In your Insta pot: close the lid and pressure cook for four minutes. On your stove top: partially cover and cook for 12 to 14 minutes.

Stir in coconut milk, if desired. Fold in spinach. Serve with lime slices and cilantro if desired or just a squeeze of lime juice.