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  • Writer's picture Payal M.

Mum's New Kabocha Squash Curry

Updated: Oct 1, 2023

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Today we have another brand new recipe! Which incidentally will my 50th post! Mum's New Kabocha Squash Curry! After all that #Diwali eating, this is a perfect dish to make. It is healthy and also an extremely warming and cozy dish to make during this rainy and chilly weather. This recipe came about because my husband and I purchased not one, but two kabocha squashes from the grocery store. Then we didn't know what to do with them. Lol. So I did a bit of research on what a kabocha squash was. Turns out that it is a Japanese winter squash and tends to be sweet when matured. It looked quite a bit like the pumpkin we use to make Mum's Special Pumpkin Curry so we decided to use the same recipe to make a kabocha squash curry. The kabocha squash is more dense in texture and sweeter than pumpkin but it worked out extremely well and everyone loved the curry.

So it is the same recipe as Mum's Special Pumpkin Curry except we don't use any sugar. First you have to peel and dice the squash. The squash rind is a bit tough but workable. Once squash is peeled and diced. The sizes should be as equal as possible otherwise the pieces will cook unevenly. If the pieces are too big, then it will take longer to cook and if they are too small, they will cook too quickly and the flavors will not incorporate as thoroughly as it should.

Once you have squash pieces, you can wash them and have them drain in a colander. In the meantime, start your pot. Add oil. Once oil is heated, add mustard seeds, cumin seeds and curry leaves. Once this sputters, add diced onions and let edges brown. Add garlic and ginger and chilis if using. Let this cook until aromatic. About a minute or two. Add your squash pieces, salt to taste, mix well and cover. Keep stirring to make sure squash does not stick to the bottom of the pot and burn. The squash will start to cook down.

Once the edges start to look softer and the insides become tender, add water. The squash pieces need to break down completely. The squash will become mushier and mushier. It will boil and bubble away. Also, add some lemon juice. Once all the pieces have broken down completely, the liquid will start to cook off. Let the liquid cook off until there is no liquid left at the bottom of the pot. Basically, move a bit of the squash curry to the side of the pot and if there is no liquid pooled at the bottom, then squash is done!

Add a handful of cilantro for freshness and garnish. And there you have it Mum's New Kabocha Squash Curry! This curry goes well over rice or I like to eat this with roti or pooris or dhal-stuffed rotis. So tasty!

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-1 medium kabocha squash diced into 1 x 1 inch cubes

-2 tbsp olive oil

-handful of curry leaves (optional)

-1 tsp of mustard seeds

-1 tsp of cumin seeds

-1/4 onion diced

-1 tbsp crushed garlic

-1 tbsp crushed ginger

-2 Thai chilis (optional or to taste)

-salt to taste

-2 cups water

-1/4 cup lemon juice

-handful of cilantro (optional)


  1. Peel and cut up squash into cubes about 1 x 1 inch.

  2. Heat up oil on medium flame. Add mustard seeds and cumin seeds and curry leaves if using. Once sputtering and crackling, add onions. Add garlic and ginger once onion edges are brown. Cook for a minute or two until aromatic.

  3. Add squash pieces and salt to taste. Mix well and cover. Stir every five minutes or so to ensure even cooking.

  4. Once squash pieces begin to look soft and tender, add 2 cups of water. Mix well. Cover. Stir every five minutes or so.

  5. Once squash pieces have completely cooked and disintegrated, add lemon juice at this point. Mix well. Cover.

  6. Cook until all the liquid has cooked off. At this point, the curry should look like a soft puree.

  7. Mix in and garnish with cilantro if using.

  8. Dish is best served hot with rice or a flatbread like roti or pooris or dhal-stuffed rotis.

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