A soothing and comforting North Indian recipe for Butternut Squash Curry hailing from Rajasthan, featuring winter squash and potatoes using whole spices and ghee, served over fluffy basmati rice. Gluten-free and vegan-adaptable. Video.
Happiness comes from within. It is not dependent on external things or on other people.
Brian Weiss
As you can imagine, the food in India is mind-blowing. The combination of spices creates layers of complexity and flavor, taking ordinary vegetables to another level. When traveling to India, this butternut squash curry was one of my favorites for its use of simple winter squash and potatoes, subtle flavor, and soothing effects.
What is Butternut Squash Curry?
Easy on the belly, yet nuanced with subtle flavor, they call it Aloo aur Kaddu (potato with pumpkin). This is a traditional Northern Indian recipe, using ghee (a must) and whole spices, but surprisingly no onion, garlic, or ginger. This is intentional, designed to soothe, relax, and comfort the body, rather than energize it.
Unlike the coconut-heavy, Westernized versions you may have seen, this dish reflects the way Aloo aur Kaddu is traditionally prepared in Northern India. It’s built on whole spices infused in ghee, balanced aromatics, and a naturally soothing profile (no yellow onion, shallots, garlic, or fresh ginger). These choices are rooted in Ayurvedic principles, creating a meal that’s comforting, grounding, and easy on digestion, just as it’s enjoyed in many Indian homes.
Why You’ll Love This
Once the ingredients are gathered, it’s very simple to make, taking just 30 minutes. Serve it with Fluffy Basmati Rice for a simple, wholesome vegetarian meal.
I love this recipe because once you get a feel for it, you’ll have a better understanding of traditional Indian cooking overall. It’s kind of mind-opening.
Tip: Learn how to make ghee! Try our homemade ghee recipe for an even more authentic dish.
Trust the process. Prepare it on a day when you have to time to enjoy the experience. Like I said, it’s actually a very easy curry recipe, once the ingredients are gathered. A visit to an Asian or Indian store may be needed, or order spices ahead online, like on Amazon. The leftovers get better and better as the flavors meld…happy lunches are in store for you!
Butternut Squash Curry Recipe Ingredients
- Butternut squash: Or any winter squash, like pumpkin. I use pre-cut butternut squash for easy prep.
- Yukon gold potatoes: Cut the potatoes into smaller cubes than the butternut squash to help them cook at the same speed. You can omit and use all butternut if you’d like. Non-waxy potatoes, like russets or Yukon golds, work best here, allowing more of the flavor to soak in.
- Ghee: While you can substitute olive oil, ghee absolutely makes this dish!
- Whole spices: Bay leaves, cinnamon stick, whole cloves, cardamom pods (green if possible), nigella seeds (optional), mustard seeds (black mustard seeds if possible), and fenugreek seeds (or sub dried fenugreek leaves).
- Ground spices: Chili powder, cumin, coriander, turmeric, and asafoetida powder (optional).
- Plain yogurt: Use plain, full-fat yogurt. Feel free to substitute vegan yogurt.
- Tomato: Diced with juices-adds a savory taste and acidity to balance the sweetness of the squash.
- Lemon juice: I like to substitute with Amchoor powder (mango powder)-it’s delicious!
Variations
- Butternut squash substitutes: Try this curry with sweet potato, pumpkin, or another type of winter squash.
- Potatoes: Skip the potatoes and make the curry entirely with squash if you’d like. Or try a combo of butternut squash and sweet potatoes!
- Vegan/Dairy-free: Make a vegan butternut squash curry with plain, unsweetened vegan yogurt. You’ll need to use olive oil or coconut oil instead of ghee, which will detract from the flavor a bit, though it can be done.
- More veggies! Curry is a versatile dish-add cauliflower, chickpeas, kale, baby spinach, peppers, lentils, or anything else you have on hand.
A Note On Ghee
Trust me when I tell you, the ghee absolutely makes the dish. It really enhances the flavor. You could make this vegan, but it loses its magic.
Ghee is surprisingly quite healing and soothing on the belly. It is butter that has been clarified and heated, and then all the milk solids are removed. Those who are lactose intolerant do surprisingly well with ghee since all the lactose is removed.
For more info on ghee’s healing and Ayurvedic properties, read this. It is quite interesting. Learn how to make your own homemade ghee!
How to Make Butternut Squash Curry
1. Prep. Cut the butternut squash and potatoes, making sure the potatoes are cut a little smaller than the squash. Gather all of the spices and place them by the stove.
2. Bloom the spices. Heat ghee in a large, heavy-bottomed pot, dutch oven, or cast iron skillet over medium heat. Add bay leaves, cinnamon stick, whole cloves, smashed cardamom pods (including shells), nigella, mustard seeds, and fenugreek seeds. Saute until fragrant and crackling. Add the yogurt, chili powder, cumin, coriander, ground turmeric, and optional asafoetida powder. Fry for 3 minutes.
3. Build the sauce. Add the tomato and its juices and the lemon juice. Cook 2 minutes. Add water, salt, and stir.
4. Simmer. Add the butternut squash and potatoes, stir, and cover tightly. Simmer for 15-20 minutes until tender. The curry will be done when the potatoes are fork-tender, but be careful not to overcook the butternut. Add a splash of water to loosen up the sauce. The sauce is subtle, not at all spicy. Comforting and delicious!
5. Serve. Taste and adjust for salt, then transfer to a serving bowl with basmati rice. Scrape all of the sauce and spices out of the pan and pile it on top of the squash and potatoes. Remove the bay leaves or leave them as garnish.
To me, this is pure and total comfort food.
Chef’s Tips
- Cut the potatoes into smaller pieces than the squash. The potatoes take longer to cook, so for even cooking, chop the potatoes into slightly smaller pieces.
- Use the right type of potatoes. Use peeled russet potatoes or a non-waxy potato, like Yukon gold potatoes. These “drier” potatoes result in the best texture. There’s no need to peel thin-skinned potatoes. Waxy potatoes, like red or small white potatoes, don’t allow the flavor to soak in quite as much-plus, they take longer to cook!
- Toast the whole spices. This step is crucial! The spices should sizzle, bloom, and become deeply fragrant before adding anything else to the pan. This is where the foundation of flavor is built.
- Avoid over-stirring the vegetables. Once the squash and potatoes are added, stir gently to avoid breaking down the squash.
- Don’t skip the ghee! Ghee is the carrier of the flavor here. Using too little can make the spices taste flat or harsh. If the pan looks dry at any point, add a teaspoon more.
Serving Suggestions
Serve the butternut squash curry over basmati rice with a side of naan. Garnish with fresh cilantro if you’d like!
Alternatively, you could serve this with quinoa instead of rice. If desired, top with crispy tofu or paneer cheese. For something light and tangy, add our Authentic Raita.
Serve with a side salad: Roasted Cauliflower Salad, Indian Spinach Salad, Indian Carrot Salad, or Roasted Vegetable Salad.
Storage
This butternut squash curry tastes even better the next day as the flavors meld. For best results, store the curry separately from the rice.
- Fridge: Store in the refrigerator in an airtight container for 4 days.
- Freezer: You can also store the curry in the freezer for 2-3 months. Keep in mind, the potato texture may soften slightly after thawing. If you plan to freeze the curry, omit the yogurt when cooking and stir it in after reheating for the best texture and flavor.
- Reheating: Reheat over low heat on the stovetop or in the microwave until warmed through. Add a splash of water or a little extra ghee to loosen the sauce. Add a pinch of salt or a squeeze of lemon to preference, if needed to refresh the flavors.
FAQs
Yes! It’s naturally sweet, which pairs well with the savory spices in curry. It also offers the perfect texture, getting just tender enough for a satisfying bite.
Any warm, savory spices balance the natural sweet flavors of butternut squash. Spices like cinnamon, clove, cardamom, chili powder, cumin, and turmeric pair beautifully here.
Rather than roasting the sweet butternut squash, the curry is simmered in a tomato-based sauce until fork-tender.
This satisfying butternut curry is warm and savory with rich Indian spices. It’s fragrant and aromatic with a subtle sweetness from the squash.
Hope you enjoy this very soothing, authentic, and easy butternut squash curry recipe as much as I have!
Have a cozy weekend! xo
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Butternut Squash Curry Video
After you try this Butternut Squash Curry recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Butternut Squash Curry Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main, vegetarain, curry
- Method: stove-top
- Cuisine: Indian, Rajasthani, Hindu, North Indian
Description
A soothing and comforting North Indian Butternut Squash and Potato Curry hailing from Rajasthan, featuring winter squash and potatoes, using whole spices and ghee, served over fluffy basmati rice.
Ingredients
- 1 pound butternut squash or pumpkin or winter squash, cubed into 1 1/2 inch pieces)
- 1 pound Yukon gold potatoes – cubed into 1-inch pieces – please see notes.
- 3 tablespoons ghee ( you could sub olive oil, but ghee absolutely makes this dish)
- 3 bay leaves
- 1 cinnamon stick
- 2 whole cloves
- 2 whole cardamon pods, broken open ( green if possible)
- 1 teaspoon nigella seeds (optional)
- 1/2 teaspoon mustard seeds ( black mustard seeds if possible)
- 1/2 teaspoon fenugreek seeds (or sub 1 teaspoon dried fenugreek leaves-add with tomatoes)
- 3 tablespoons plain yogurt ( full fat)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon asafoetida powder (optional)
- 1 medium tomato, diced with juices
- 1 teaspoon lemon juice (or Amchoor powder-mango powder)
- 3/4 cup water
- 1 teaspoon salt, more to taste
( You want a total of 2 pounds squash and potatoes combined.)
Serve with Fluffy Basmati Rice
Instructions
- Chop squash and potatoes. Prep your winter squash and potatoes- making sure potatoes are cut a little smaller than squash-see notes.
- Prep spices. Gather all your spices together, the cooking part will go fast.
- Melt the ghee. In a large, heavy bottomed, or cast iron skillet, heat the ghee over medium heat.
- Add whole spices. Add the bay leaves, cinnamon stick, whole cloves, smashed cardamon pods ( including shell) , nigella, mustard seeds and fenugreek seeds and sauté until they begin to crackle.
- Add yogurt and ground spices. Add the yogurt, chili powder, cumin, coriander, ground turmeric, optional asafoetida powder, and fry 3 minutes.
- Make the sauce. Add the tomato and its juices and the lemon juice. Cook 2 minutes. Add water, salt and stir.
- Simmer. Add the potatoes and the winter squash, give a stir, cover tightly and simmer gently 15-20 minutes until tender. Check for doneness. You want the potatoes to get tender, being careful not to overcook the butternut… so continue simmering covered, until potatoes are fork-tender, adding a splash more water to loosen up the flavorful sauce.
- Taste and adjust. Give a final stir, taste for salt, adjusting to taste, turn over onto a serving dish, scraping out all the goodies out of the bottom of the pan, and pile it over the squash and potatoes. Remove the bay leaves if you like, or use them as a garnish.
- Serve. Serve with Fluffy Basmati Rice.
Notes
You want a total of 2 pounds squash and potatoes combined.
Cut potatoes smaller than squash, because they take a little longer to cook. Use peeled russets, or a non-waxy potato-like yukon ( a “drier” potato) for the best texture. With thin-skinned potatoes, you won’t need to peel. Waxy potatoes like red, or small whites, don’t allow the flavor to soak in quite as much and take a bit longer to cook.
Nutrition
- Serving Size:
- Calories: 242
- Sugar: 5.5 g
- Sodium: 489.6 mg
- Fat: 10.4 g
- Saturated Fat: 5.9 g
- Carbohydrates: 35.7 g
- Fiber: 6.7 g
- Protein: 5.3 g
- Cholesterol: 24.6 mg
Yay, finally a curry without onions. I am allergic. Very tasty too!
I love this recipe! It’s one of my favorites! Thank you!
hi, many thanks for this delicious and flavored dish. I prepared it in advance of tomorrow’s dinner party and it tastes really good. i also added a half onion, ginger.
My comment : i cut the butternut squash in too big pieces so next time i will make smaller cubes.
one question : i have no sauce left, wouldn’t be too dry if i serve it with rice? should i had a bit of lemon juice or tomato sauce while i re-heat it tomorrow or do you recommend to serve it with a dipping sauce, such as a yogourt sauce ?
many thanks
The Raita would be nice!
SO very good – !!, easy to make, and keeps well, too.
This is a go-to in our house now and it reheats so well as leftovers! Question though, sometimes my yogurt curdles even though I wait to put the lemon juice in – how do you stop yours from turning into micro-blobs?
Huh. Interesting. Mine does not curdle. Are you using low fat or zero fat yogurt by chance?
For a protein hit I added a tin of rinsed chickpeas during the last 10 minutes of cooking. Will be adding this one to the rotation. Thanks for another lovely recipe Sylvia!
Delicious and fragrant, thank you for sharing this recipe. I have come back to this, a household favourite many times and have also added to it/tweaked the recipe to taste. I add a couple of cloves of garlic and a thumb sized piece of ginger and a large onion. Also works well with the addition of other veg such as cauliflower, red cabbage, green beans to increase nutritional value. Yummy!
Oh my goodness! This is SO good and so easy. It’s become one of our favourite dinners. Thank you so much!
Glad you enjoyed!
Yet to try. Recipe seems easy to prepare and very tasty. Right up my street. My kind of food.
Thanks Gabriella!
I make curry often and was taught by a ann Indian woman with Rajasthan roots over 35 years ago. This must be one of the most delicious I have ever made. The complexity of the spices is extraordinary.
Thanks so much Leon, I really appreciate this!
My daughter loved this recipe! (Even though she didn’t really care for the cooking smell) I followed the recipe as written. It was fast and easy & it tasted sooooh delicious. Thank you for sharing! It’s great to have a new way to eat squash. I’ve been inspired to experiment with a vegetarian/vegan diet.
Thanks Wendy I’m glad you both enjoyed!
have to say this was absolutely fantastic all flavours were balanced we had to omit the cardamon as both allergic, don’t omit the nigella seeds the flavour level is fantastic. This is a definite keeper thanks Sylvia xx
Yay!!! so you happy you liked… one of my favorites.
Made this recipe tonight and it was amazing!! Super simple to prepare and it was fun shopping for spices I’ve never used before.
Wow. Just wow. I had no idea how flavorful this would be without the onions and garlic. Ghee is my new best friend.
This was a joy to make. I was not sure about no onions so I added a sliced red onion at the start and it worked well. Thank you for a delicious non-meat recipe.
Thanks Elaine I’m glad you gave this a go and liked it. I know, the recipe has no onion or garlic but still has so much delicate flavor- it surprised me too.
Cooking it now, but curious — why no garlic or onion. Always seemed a staple of Indian recipes. Is this a regional thing? Thanks.
Hi Elena, I know it seems strange but it was how I learned it while there. I was surprised at how much flavor it had with out the onion and garlic.
There’s a Jain diet followed by many in India that excludes onion and garlic – they’re seen to make people irritable – so they use hing powder as a substitute 🙂 (my neighbours mum follows the Jain diet and told me about it)
Yes, I’ve heard that too. And also certain times of the year, they cook without onion and garlic (believed to be overly stimulating) for religious holidays, right?
Is it possible to make and freeze this?
I think so??? Haven’t tried it, but seems like it should work.
What a beautiful blog you have. Every dish looks so appealing
Thanks Sharon, so sweet!
I made this last Sunday night for dinner and we absolutely loved it! The spices with the squash and potatoes were so yummy. This is a definite keeper recipe and I’m trying to figure out how to make it for our upcoming ski trip, but we’ll have 8 people! I think I would need to quadruple it, and doing that would require multiple pans. Any ideas?
Hi Lisa, I wonder if you made a big batch of the sauce on the stove, then poured all of it along with potatoes and butternut into a large baking dish, covered with foil, and baked it? I have not tried it, but I don’t see why that couldn’t work???
That just might work! Thank you!
Delicious – I was so excited when I saw you were going to India and have been anticipating some great recipes. This did not disappoint! Had all the ingredients on hand and it went very fast given that I had everything prepped/measured before I started. Thanks so much – can’t wait for more to come.
This was yummy. The only thing I did not have was the nigella. I did have to cook this about 3x as long as the indicated (15 minutes). I used a yellow potato (not yukon gold, per se). My 3-year-old refused to eat this meal at first, but with a dessert bribe he ended up gobbling it and really enjoying it.
This was delicious, especially with fluffy basmati rice. The key is the ghee. We served it with wilted spinach, drizzled with sauteed garlic, ginger, cumin and coriander seeds and one chopped tomato.
Delicious! This is my new go to comfort dish. I will have leftovers for breakfast with some greens and two fried eggs tomorrow. Yum! I can’t wait. Next time I will buy butternut squash already cubed to save time. I was surprised it took much longer for the potatoes and squash to get done than the 15 minutes stated in the recipe, but I was not disappointed after tasting and mine looked just as pretty as the photos.I used leftover basmati rice that I cooked in coconut milk and spices. It only added to the wonderful rich flavors. This really is a simple dish to make. I used all the ingredients listed with the exception of asafeotida and nigella seeds because I didn’t have them on hand but I will find them and use next time. I hope to see more recipes like this.
So glad you enjoyed it!
This looks amazing! What type of potatoes did you use in the photos? Also, did you peel them or leave the skins on? Thanks so much!
This looks wonderful, Do I dare sub chunks from leftover pumpkins for the butternut?
I think pumpkin would would great here!