2cupslentilsI used one cup red lentils and one cup green lentils
1large carrot
1Kabocha squash
4clovesgarlic
1"fresh ginger, grated
1/4cupcilantro, choppedplus more for garnish
1cancoconut milk
4cupsvegetable broth
1 1/2tbspcurry powder
1/4tspcinnamon
1lime, juicedplus more for garnish
1/2-1Thai chili pepper
salt and pepper
Instructions
Peel, clean cut your Kabocha squash in about 1/2″ pieces. Grate the ginger, mince the garlic, dice the onion and chop the cilantro and the Thai chili pepper if using. If you don't have the chili pepper you can substitute it with red chili pepper flakes. Set your instant pot on saute and cook the onion for about 5 minutes in little bit of canola oil. While it's cooking grate the carrot and gather your spices.
Add rest of the ingredients, except the coconut milk, to the instant pot and close the lid and set to cook on high pressure for 15 minutes. Make sure the vent is closed.Once it is cooked release pressure and stir in the coconut milk.
Serve sprinkled with some fresh cilantro and lime juice and warm naan or pita bread on the side.