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

A Family Meal

Impossible™ Beef Pumpkin Coconut Curry Recipe

8 Servings

26 Ingredients

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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, a delicious South East Asian chili paste.

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

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26 Ingredients

12 oz Package Impossible™ Ground Beef Meat From Plants
1/2 Lemon, Cut Into 4 Wedges

Meatball Marinade

2 Scallions, Minced
2 Cloves Minced Garlic
1 tbsp Minced Ginger
1/2 Lemon, Juiced
1/4 tsp Ground Coriander
1/4 tsp Ground Cumin
1/4 tsp Aleppo
2 tbsp Coconut Yogurt
Kosher Salt to taste

Coconut Curry

1 tbsp Vegetable Oil
4 oz Onion, Minced
2 Cloves Minced Garlic
2 tbsp Minced Ginger
2 tbsp Madras Curry Powder
1/4 tbsp Turmeric
2 tbsp Ground Coriander
1/2 tbsp Ground Cumin
1/4 tbsp Aleppo
1 cup Diced Tomatoes
13 1/2 oz Can Coconut Milk
15 oz Can Pumpkin Puree
3 tbsp Sambal
1 tbsp Brown Sugar
Salt to taste

How to prepare

Step 1: Make the Impossible Curry Meatballs

Preheat the oven to 350°F. In a large bowl, combine Impossible Beef with the marinade ingredients. 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 saucepan over medium heat. Add the onions, minced ginger, and minced garlic. Cook until onions are translucent. Stir in the madras curry powder, turmeric, ground coriander, ground cumin, and 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.