Pressure Cooker Lentil and Squash Curry

Ingredients

• Curry

  • 2 cups (300 g) butternut squash, peeled, seeded and cubed
  • 1 cup (200 g) green lentils, rinsed and drained
  • 1/2 cup (95 g) red lentils, rinsed and drained
  • 1 onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 cups (500 ml) vegetable broth
  • 1 can (14 oz/398 ml) diced tomatoes
  • 1 can (14 oz/398 ml) coconut milk
  • 1 tsp chili powder
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp ground turmeric

• Toppings

  • Plain yogurt
  • Cilantro leaves