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Instant Pot Butternut Squash Curry with Spinach
Ingredients
  • 1 tablespoon Oil
  • 1 cup Onion diced
  • ½ tablespoon Ginger grated
  • ½ tablespoon Garlic minced
  • 1 cup Tomatoes I used fire-roasted diced tomatoes
  • 4 cup Butternut Squash peeled and cut into ½ to ⅔ inch pieces, about 18oz*
  • 1-½ cup Water
  •  
  • Spices
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin (Jeera powder)
  • ½ teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Paprika or mild red chili powder, adjust to taste
  • 1 teaspoon Salt
  • subheading: To finish:
  • ⅔ cup Coconut Milk I used full-fat
  • 1 teaspoon Lime juice
  • 4 cup Baby Spinach chopped
  •  
  • Toppings (optional)
  • Cilantro leaves chopped, to garnish (optional)
  • Roasted Peanuts crushed
Steps
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