Vegan pumpkin curry with coconut milk and orange
As soon as the weather turns gray, a pumpkin automatically ends up in our shopping basket. And because pumpkin season starts super early here (and ends late), we need a new pumpkin recipe.
- For the orange salad:
- 3 oranges (e.g. from gebana)
- 0.5 red onion
- 0.5 small chili peppers
- 10 g fresh coriander
- 75 g Cashewkerne
- 2 tbsp olive oil
- 1 tsp black mustard seeds
- 3 tablespoons orange juice
- 0.5 tsp agave syrup
- 1 tsp Chaat Masala
- coconut oil
- Salt
- For the curry:
- 800 g Hokkaido pumpkin
- 400 g Natural tofu
- 1 onion
- 2 cloves of garlic
- 30 g ginger
- 1 small chili
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp Turmeric
- 2 TL Garam Masala
- 200 ml passata
- 200 ml vegetable broth
- 400 ml coconut milk
- 2 tbsp agave syrup
- 2 oranges (juice and zest) (e.g. from gebana)
- Coconut oil for frying
- Salt
- Pfeffer
- Aside from that:
- 300 g Basmati rice
- 75 g Cashewkerne
- To serve:
- Coconut milk / vegan cooking cream
- fresh coriander
- Chile
- Oranges (e.g. from gebana)
- Orange salad (this can marinate until the curry is ready):
- 1. Peel the oranges and slice them. Cut the red onion into thin half-rings and the chili into thin rings; pluck the coriander leaves from the stems. Fry the cashews in a pan with coconut oil until golden brown.
- 2. Heat olive oil in a small pan over medium heat. Add mustard seeds and toast briefly until they start to crackle and pop.
- 3. Combine orange juice, agave syrup, and chaat masala in a small bowl. Add the hot mustard seed oil, stir well, and season with salt.
- 4. Arrange oranges, onions and chili on a plate, pour sauce over them and sprinkle with coriander and cashew nuts.
- Pumpkin curry:
- Wash the pumpkin and cut it into wedges. Squeeze out some of the excess moisture from the tofu and cut it into cubes. Dice the onion, garlic, and ginger, and slice the chili into rings. The sauce will be blended at the end, so you don't need to chop everything very finely.
- Heat a little coconut oil in a large, deep frying pan. Fry the tofu cubes for 4–5 minutes on all sides until golden brown, season with salt and pepper, and set aside.
- If necessary, heat more coconut oil and fry the pumpkin until browned on both sides. Then set aside.
- If necessary, heat more coconut oil and sauté the onions until translucent. Add the garlic, ginger, and chili and cook for another 2–3 minutes. Stir in the cumin, coriander, turmeric, and garam masala and cook for about 1 more minute.
- Deglaze with strained tomatoes, vegetable broth, and coconut milk. Bring to a brief boil and purée.
- Return the pumpkin to the pan and simmer with the lid closed over medium heat for about 15-20 minutes, until the pumpkin is soft.
- Prepare the basmati rice according to the package instructions.
- When the pumpkin is soft, stir in the tofu and season with agave syrup, spices, orange juice and zest.
- Serve the curry with basmati rice and the orange salad. Garnish with a splash of coconut milk, cashew nuts, fresh coriander, chili oil, and a few orange wedges.
How is pumpkin curry prepared?
The sauce is made by cooking onions, garlic, ginger, chili, passata, vegetable broth, and coconut milk, then puréed at the end – this makes it particularly creamy and binds the pumpkin and tofu perfectly. Garam masala, cumin, coriander, and turmeric add warmth, while orange juice and zest create a fresh layer on top.
Our fun orange fact
What makes gebana oranges special is that they aren't sorted by appearance; only great taste counts. And that's exactly what you notice in our curry: intense juice, aromatic peel, and fruit that doesn't all look like it was cloned. Less waste, more fruit diversity, and a structure where farming families don't have to sell only "perfect" produce – that's exactly what you're supporting when you buy gebana oranges. Thanks to this model, the farming families earn about twice as much as they would on the regular citrus market. If you want the first fruit of the season in November, you have to order by November 15th. But even after that, there's a delivery every month until at least March. By the way, with the code "gebanaundjagdwurst" you can save €10 on orders over €40.
What is the best way to store oranges?
When you order oranges from gebana, you'll receive a large box, so it's important to know how best to store them. Our rule of thumb: Anything you eat or juice within three days can stay at room temperature – ideally in a fruit bowl where the fruit lies side by side and barely touches to prevent bruising. For anything beyond that, the refrigerator or a cool cellar is recommended: Oranges stay fresh for several weeks at cool temperatures with good ventilation, but they do lose some aroma if it gets too cold, so temperatures between about 6 and 15 °C are ideal. And if some fruit does start to shrivel a little, they're not spoiled; they're perfect for juicing for our curry, orange salad, or quick dressings. With proper storage, the fruit will keep for about four weeks and often longer. And sharing with friends, family, and your neighbors is always a wonderful treat, of course.
A box full of oranges?
A crate of oranges might seem like a bit of a challenge at first, but you can cook with them in more ways than you think! Besides this recipe, we have tons of other recipes on our blog where oranges take center stage. For example, vegan duck with orange sauce if you're in the mood for something sweet, an orange tart, or vegan orange and olive oil cake with walnuts.
