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Loading...| 1 pack of Impossible Meat (340g) | |
| 3 tbsp oil | |
| 2 large onions (finely diced) | |
| 2 cloves garlic (minced) | |
| 2 large russet potatoes (cut into a 1/2-inch dice) | |
| 2 tsp curry powder | |
| 1 1/2 tsp turmeric | |
| 1/2 tsp cumin | |
| 2 cups vegetable broth (350ml) | |
| 1 tbsp cornstarch | |
| 1 cup mixed vegetables or peas (optional) | |
| 1/4 tsp sugar | |
| 1 tsp salt | |
| Black pepper to season |
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| 1. | Dice your onions and garlic. Set aside. |
| 2. | Cut your potatoes into cubes. |
| 3. | In a wok, heat the oil over medium heat. |
| 4. | Add the onions and cook till just slightly caramelised. |
| 5. | Add the garlic after. |
| 6. | Add the potatoes. Let it cook for about 8-10 minutes. Stir occasionally to prevent the potatoes from crisping. |
| 7. | Make a space in the centre and add in the Impossible Beef and cook till the beef is browned. The Impossible Beef cooks really fast! So be sure to keep flipping! |
| 8. | Add in the curry powder, turmeric and cumin. Add salt, sugar and black pepper according to your preference and mix evenly. |
| 9. | Add cornstarch to the vegetable broth to make a slurry and add this into the pot. |
| 10. | Simmer for further 10 mins or until the broth thickens. You should get a relatively thick consistency. |
| 11. | Add peas or mixed vegetables and stir to combine. |
| 12. | Add coriander to top it off. Then, plate and serve with rice. |
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