Impossible Beef meatballs with ginger, garlic and cumin in a pumpkin coconut curry sauce over white rice.

Impossible™ Beef Pumpkin Coconut Curry Recipe

8 Servings

20 Ingredients

By Impossible™ Foods Chef

J. Michael Melton

68’ Total time=8’ Cooking + 60’ Preparation

It’s that time of year again, and we’re fully on board the pumpkin train! This Impossible™ Beef Pumpkin Coconut Curry recipe is a chilly weather standout. Ginger, garlic, cumin, and hearty, flavorful meatballs made with Impossible™ Beef Meat from Plants make this a comforting autumnal plant-based dish.
You’ll want this hearty meal on your dinner table again and again. There are a few ways to adapt this recipe. It calls for aleppo pepper, but you can use sweet paprika and cayenne pepper. You can always substitute dried garlic and ginger and pre-squeezed lemon juice. It also calls for sambal, s delicious South East Asian chili paste.

This recipe is made with Ground Beef Meat From Plants

Nutritional informationWhere to buy

Let's GetCooking

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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Cooking Ground Beef Meat From Plants once a week for one year means your
will be 1,274 gallons
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Which is the equivalent of3,325ten minuteshowers

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