Cooking…for the helluvit

To-Try Recipe #2: Butternut Squash Curry Insta-pot (not)

I’d saved this for the Insta-pot, but the quantity made ended up being too much for my super-small version of the Insta-pot. That’s my fault—I chose the smallest one possible on purpose.

But I didn’t want to cut the recipe in half, because it showed all signs of being something that I’d want a lot of yummy leftovers of. So I made it in a saucepan. I can’t tell that the Insta-pot would have sped up things much, although I might have been able to have it for lunch instead of having to put it away for tomorrow.

It’s nothing unusual—lentils, butternut squash; onion, garlic, ginger; spices, coconut milk, and spinach. I was supposed to add lemon juice and the end and forgot—maybe I will tomorrow and that will take away the bit of a “bite” it ended up having. Just a bit of aftertaste, probably from the curry powder or the cumin seeds. Both seemed excessive for the quantity.

I also have to admit that I cheated a little—strictly against the rules. I couldn't find cashew butter at the store, so rather than trying peanut butter (not a suggested alternate), I just three in about two tablespoons of ghee.  It’s no longer vegan, but who cares?

So the result: on tasting, it seemed pretty good but didn’t throw me on the floor. When I eat a whole serving tomorrow, I’ll decide whether or not I want to try it again.

Tomorrow:  YES!  Keep or Discard?   Keep, keep, keep