Instant Pot Butternut Squash Lentil Curry

• 1 1/2 tablespoons unrefined (virgin coconut oil, divided)
• 1 teaspoon whole cumin seeds
• 1 medium yellow onion, (diced)
• 1 1/2 teaspoons kosher salt, (divided)
• 6 garlic cloves, (minced)
• 1 (2-inch) piece of fresh ginger, (finely minced or grated)
• 1 tablespoon curry powder
• 1 1/2 teaspoons ground turmeric
• 1/2 teaspoon cayenne pepper ((optional, for spiciness))
• 2 tablespoons water
• 5-6 cups (700-850g) peeled and roughly chopped butternut squash, ((can buy pre-cut squash)*)
• 1 1/2 cups (360 mL) low-sodium vegetable broth
• 1 cup brown lentils or green lentils
• 1 (15-ounce/ (400 mL) can “lite” coconut milk
• 3 tablespoons cashew butter ((can substitute with almond butter or tahini))
• 4 ounces baby kale or baby spinach ((or 4-5 large handfuls) )
• 1 tablespoon fresh lemon or lime juice
• 1 large handful fresh cilantro, (roughly chopped)
• For serving: white rice and/or flatbread

Directions