Pumpkin Curry Recipe – Ingredients at a Glance 

• Squash: Instead of Hokkaido squash, you can also use butternut squash, nutmeg squash, or another firm variety of squash.
• Oil for sautéing: You can use different types of oil, such as olive oil, canola oil, coconut oil, or ghee, depending on your taste and preferences.
• Mustard seeds: Mustard seeds give the curry a special flavor, but if you don’t have any on hand, you can leave them out. 
• Cumin: Cumin is an important spice in many curries. If you don’t have cumin, you could use ground cumin instead.
• Garlic & Onion: They provide a good base, so be sure to use them. 
• Ginger: I always recommend using fresh ginger, but if you don’t like fresh ginger or don’t have any on hand, you can use ground ginger instead. Keep in mind that the flavor may be different.
• Tomato paste: If you don’t have tomato paste, you could use pureed fresh tomatoes instead to create the same tomato base.
• Coconut milk: If you don’t like coconut milk or can’t tolerate it, you could use cream or plant-based cream alternatives instead.
• Spices: Coriander, chili, paprika, and turmeric. You can adjust the spices to suit your taste. You can control the heat with chili powder or add additional spices such as garam masala.
• Peas: If you don’t want to use peas, you could add spinach, leafy greens, or other vegetables of your choice instead.
• Cilantro: If you’re not a fan of cilantro, you can substitute fresh parsley or scallions.