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ImpossibleTM Veggie Curry

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Impossible™ Veggie Curry Recipe using meat made from plants, asparagus, cauliflower, garlic, ginger, and warm Indian spices.
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  • 4

    Servings
  • Not Too Tricky
  • 22

    Ingredients
  • 30 min

    Preparation
  • 30 min

    Cooking
  • 60 Total Time

    Total Time

To honor Asian American and Pacific Islander Heritage Month, and highlight the diversity and deliciousness of AAPI heritage, we are excited to share delicious Asian plant-based recipes contributed by our very own Impossible Foods team members!

Sushma Srivastava joined Impossible Foods in March 2021. She is a Certified Yoga Instructor, Yoga Therapist and Meditation Coach. She loves dancing, nature hiking, gardening and listening to music. Currently she’s a Scientist in the Heme-Analytics team.

More about Indian Curry from Sushma, “The word 'Curry' commonly refers to a dish prepared with spices originating from India. It uses a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. In southern India, curry leaves from the curry tree are also an integral ingredient. Turmeric is the main spice in curry, having a warm, bitter taste and is used to flavor or color curry powder, mustard, butter, and cheese. Curry is generally prepared as a sauce. Curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée.”

Sushma created a new Indian Curry recipe for us with the addition of Impossible™ Burger to make a tasty meal along with plenty of green veggies and the warm aroma of Indian spices. Thanks Sushma!

22 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Pound Impossible Burger
  • 1 Pound Asparagus
  • 1/2 Pound Celery
  • 1/2 Pound Cauliflower or Broccoli
  • 1/4 Pound Bell Pepper
  • 1/4 Pound Potato
  • 2 Red Onions
  • 4 Tomatoes
  • 1 Bunch Fresh Cilantro
  • 1 Bunch Fresh Dill
  • 1/2 Cup coconut milk
  • 5 Cups Water
  • 1/4 Cup Vegetable Oil
  • 1 Teaspoon Cumin Seeds
  • 2 Cloves Garlic, Peeled and Minced
  • 1/4 Teaspoon Fresh Minced Ginger
  • 1 Teaspoon Dried Ground Turmeric
  • 1 1/2 Teaspoons garam masala powder or curry powder
  • 1/2 Teaspoon red chili powder (optional)
  • Salt To Taste
  • 1/2 Teaspoon Ground Black Pepper
  • Steamed White or Brown Rice or Quinoa
4 steps
  1. Prep Your Ingredients

    Chop up raw Impossible Burger and set aside. Boil potatoes until tender, peel and dice into cubes. Wash and chop all vegetables (asparagus, cauliflower or broccoli, bell pepper, and celery).

  2. Prepare the Sauce

    Chop onions, tomatoes, cilantro (reserving some for garnish), and dill. Add to a blender or food processor, along with 1 cup of water and blend to a thick paste. Add coconut milk and blend until a creamery consistently is achieved.

  3. Cook the Curry

    Place a large pot over medium heat, and add oil. Toast the cumin seeds, and then add minced garlic and ginger allow the mixture to fry in the oil, mixing continuously as to not allow the garlic/ginger to burn. Slowly add all chopped vegetables and boiled potatoes cubes. Add turmeric powder, curry powder or garam masala, red chili powder (optional), salt and pepper, and keep stirring to lightly saute this mixture. Add Impossible Burger and mix well. Add the sauce and the remaining 4 cups water to the pot, and stir. Cover with a lid and let boil for 5-10 minutes. Stir about 2-3 more times while the curry boils. Once veggies and meat are cooked, turn off the stove.

  4. Garnish and Serve

    Serve with steamed white or brown rice or quinoa, and garnish with cilantro.