Impossible™ Beef Pumpkin Coconut Curry Recipe
8 Servings
20 Ingredients
68’ Total time=8’ Cooking + 60’ Preparation
Let's Get
20 Ingredients
- Package Impossible™ Beef, 12 Ounce
- 2 Scallions, Minced
- Minced Garlic, Divided, 4 Cloves
- Minced Ginger, Divided, 3 Tablespoons
- 1 Lemon
- Coriander, Ground, 2.25 Teaspoons
- Cumin, 0.75 Teaspoon
- Aleppo, 0.5 Teaspoon
- Coconut Yogurt, 2 Tablespoons
- Kosher Salt to Taste
- Vegetable Oil, 1 Tablespoon
- Onion, Minced, 4 Ounces
- Madras Curry Powder, 2 Teaspoons
- Turmeric, 0.25 Teaspoon
- Diced Tomatoes, 1 Cup
- Can Coconut Milk, 13.5 Ounce
- Can Pumpkin Puree, 15 Ounce
- Sambal, 3 Tablespoons
- Brown Sugar, 1 Tablespoon
- Cooked Rice to Serve
How to prepare
Step 1: Make the Impossible Curry Meatballs
Preheat oven to 350°F. In a large bowl, mix Impossible Beef with scallions, 2 cloves of the minced garlic, 1 tablespoon of ginger, juice of half a lemon, 1/4 teaspoon ground coriander, 1/4 teaspoon ground cumin, 1/4 teaspoon aleppo pepper, coconut yogurt, and salt. Mix until ingredients are well incorporated. Portion into 16 meatballs and place on a parchment-lined baking sheet. Bake for 7-9 minutes or until cooked to an internal temperature of 145°F.
Step 2: Make the Coconut Curry
Add oil to a 3 quart sauce pot over medium heat. Add onions, and the remaining minced ginger and garlic, and cook until onions are translucent. Stir in the madras curry powder, turmeric, and 2 teaspoons ground coriander, 1/2 teaspoon ground cumin, and 1/4 teaspoon aleppo pepper, and cook for 1 minute. Stir in tomatoes, coconut milk, pumpkin puree, and sambal. Bring to a simmer, and continue to cook for an additional 5-10 minutes until all ingredients and flavors are well combined. Whisk in brown sugar, and season to taste with salt. Add the meatballs to the pumpkin coconut curry to heat through.
Step 3: Add oil to a 3 quart sauce pot over medium heat. Add onions, and the remaining minced ginger and garlic, and cook until onions are translucent. Stir in the madras curry powder, turmeric, and 2 teaspoons ground coriander, 1/2 teaspoon ground cumin, and 1/4 teaspoon aleppo pepper, and cook for 1 minute. Stir in tomatoes, coconut milk, pumpkin puree, and sambal. Bring to a simmer, and continue to cook for an additional 5-10 minutes until all ingredients and flavors are well combined. Whisk in brown sugar, and season to taste with salt. Add the meatballs to the pumpkin coconut curry to heat through.
Slice remaining half lemon until 4 wedges. Serve meatballs and curry over rice and garnish with fresh lemon. Enjoy!
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