- Showing Off
120 Total TimeTotal Time
It’s that time of year again, and we’re fully on board the pumpkin train! Honestly, it’s not Fall until you’ve put this gorgeous gourd into EVERYTHING. And while some recipes are suspect (we’re looking at you, pumpkin spice hummus), this Impossible™ Beef Pumpkin Coconut Curry recipe is a chilly weather standout. With spicy ginger, aromatic garlic and cumin, and hearty, flavorful meatballs, your family will swear this plant-based dish was made in autumnal heaven.
If you’ve never curried at home before, don’t get nervous—this is your time to shine. With meaty Impossible™ Beef Made from Plants as your canvas, and a melange of savory, spicy spices, you’ll want this hearty meal on your dinner table again and again. Bonus: LEFTOVERS!
There are also a few ways to adapt this recipe. It calls for aleppo pepper, but you can use sweet paprika and cayenne pepper if you don’t have any on hand. In a hurry? We love to use fresh ingredients whenever possible, but you can always substitute dried or powdered garlic and ginger and pre-squeezed lemon juice. Also, It also calls for sambal, a complexly delicious South East Asian chili paste. If you’re wanting to make this meal fully vegan, double-check that sambal label for ingredients like shrimp paste.
The curry meatballs are a snap to make: mix your Impossible Beef with creamy yogurt, scallions, lemon juice, and spices (warning: their aroma may drive you wild). And the curry sauce comes together easily using canned pumpkin and coconut milk. Simmer it while you're meatballs bake and your rice cooker does its thing. Serve together with fresh lemon and enjoy your newest pumpkin-y taste of Fall!
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible™ Beef
- 2 scallions, minced
- 4 Cloves minced garlic, divided
- 3 Tablespoons minced ginger, divided
- 1 lemon
- 2 1/4 Teaspoons coriander, ground
- 3/4 Teaspoon cumin
- 1/2 Teaspoon aleppo
- 2 Tablespoons coconut yogurt
- Kosher salt to taste
- 1 Tablespoon vegetable oil
- 4 Ounces onion, minced
- 2 Teaspoons madras curry powder
- 1/4 Teaspoon turmeric
- 1 Cup diced tomatoes
- 13 1/2 Ounce can coconut milk
- 15 Ounce can pumpkin puree
- 3 Tablespoons sambal
- 1 Tablespoon brown sugar
- Cooked rice to serve
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.
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.
Serve and Enjoy
Slice remaining half lemon until 4 wedges. Serve meatballs and curry over rice and garnish with fresh lemon. Enjoy!
You may also like
ImpossibleTM Samosa Recipe
- Showing Off
ImpossibleTM Mapo Tofu Recipe
- Not Too Tricky