BUTTERNUT SQUASH CURRY (INDIAN STYLE) | EASY PUMPKIN ALOO CURRY (Vegan Recipe)

Vegan Butternut Squash Recipe - Butternut Squash Curry Indian Style - Simple Pumpkin Aloo Curry - Vegan Recipe (No Onion Garlic Recipe)
This recipe is commonly done with pumpkins in India but I have used butternut squash as they taste so much similar to Indian pumpkins. This butternut squash curry is very easy to make requiring very few spices. It is so hearty, comforting and satisfying.
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Ingredients required for making pumpkin curry - Serves 6 to 8
950 gm / 2 lb butternut squash. I used half of a butternut squash. Save the other half in your refrigerator and use it within 7 days. Buy butternut squash that has a fat neck and small bulb in the bottom as it contains less seeds.
500 gm / 1.1 lb / 2 large or 4 medium potatoes
2 dried bay leaves
1 dry red chilli
1 teaspoon whole cumin seeds (jeera)
salt as per taste
2 teaspoons sugar (optional)
1/4 th teaspoon garam masala powder. Click the link below if you want to learn how to make your own garam masala powder -    • HOW TO MAKE BENGALI GARAM MASALA POWDER  
4 tablespoons oil
hot water as required
For the spice paste -
1 teaspoon ground turmeric (haldi powder)
1 teaspoon kashmiri red chilli powder. You can substitute kashmiri red chilli powder by using a combination of 1/2 teaspoon of cayenne pepper and I/2 teaspoon of paprika. Adjust proportion according to your preference.
2 teaspoons ground cumin (jeera powder)
1 tablespoon finely grated ginger or ginger paste
4 tablespoons water
Serve this with hot steamed rice or roti.

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