Impossible Curry

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RSteve

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My baby daughter is stopping by my house, after her teaching day, to change my bandage and clean the area around the surgery on the back of my leg, which I can't reach. She's become 100% vegan but used to love curried ground lamb. Today to thank her for attention to my need, I decided to make her a "take-out" of Impossible Burger/Impossible Sausage. I defrosted a package of each of Impossible products, kneaded them together, then browned them off in a large French black iron skillet. I put one can of coconut milk with one can of coconut cream in the blender with 2 tablespoons of potato starch, curry powder, turmeric, garam masala, ground ginger, granulated garlic, Himalayan pink salt, and some powdered sugar. The spices weren't measured. I blended everything together, then poured it into a saucepan and heated it to thicken, tasting as it heated. It may be a little too spicy for her children, but for her and her husband, I think it'll be spot on. I've kept the ground Impossible separate from the curry sauce, so she can add it later. I also made up some brown basmati rice for her to take. I ate the curried concoction for brunch and I think it's very close in taste and texture to the curried lamb my daughter loved.
It brings back a fond memory. When my daughters were growing up, I'd have to make an alternate dinner entree when I made curried lamb because neither my wife nor my older daughter would go anywhere near it.
 
You're quite the creative chef aren't you Steve! 😛 Cheers, RR
My late wife didn't cook.
I have worked with caterers and catered myself (volunteer) over 300 hundred events over the past 25 years.
 
My late wife didn't cook.
I have worked with caterers and catered myself (volunteer) over 300 hundred events over the past 25 years.
I enjoy catering events where there are strict religious, cultural, ethical, or health limitations/guidelines. Lately, I've assisted mostly with vegan, gluten free events. It's a challenge, but people are incredibly appreciative.
 
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