Instant Pot Lentil Squash Coconut Curry

1/2 onion, diced
2 carrots, peeled and diced
1 stalk of celery, diced
2 cloves garlic, minced
1/2 butternut squash, peeled, seeds removed and cubed
3 tbsp curry powder
Salt and pepper to taste
1 cup brown lentils, rinsed
1 cup coconut milk
3 cups water
2 large handful of spinach
1 cup frozen peas
This recipe can be made in a regular pot. Just let ingredients simmer much longer.

Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened. Add curry powder and continue to sauté until fragrant.
Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release.
Once it’s safe to open, throw in spinach and peas and mix together.

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