Heart-Healthy Curried Goat
Savor the bold, aromatic flavors of this Heart-Healthy Curried Goat, a wholesome twist on the classic Curried Goat recipe. Crafted with lean goat meat and cooked in heart-friendly olive oil, this dish is infused with a vibrant blend of turmeric, cumin, coriander, and curry powder for an irresistible depth of flavor. Simmered to tender perfection in a combination of low-sodium vegetable broth and light coconut milk, it’s balanced with nutrient-packed vegetables like carrots, potatoes, and fresh spinach. Finished with a garnish of fresh cilantro and a squeeze of lime, this nourishing curry is as good for your heart as it is for your soul. Perfect for a comforting dinner, this gluten-free recipe makes six servings and pairs beautifully with rice or warm naan bread.
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Recipe Information
Ingredients
- 2 pounds Lean goat meat, cut into 2-inch cubes
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Turmeric powder
- 2 teaspoons Coriander powder
- 2 teaspoons Cumin powder
- 1 teaspoon Garam masala
- 2 tablespoons Curry powder
- 2 cups Low-sodium vegetable broth
- 1 cup Coconut milk (light)
- 2 tablespoons Tomato paste
- 2 medium Carrots, sliced
- 2 medium Potatoes, cubed
- 2 cups Fresh spinach, roughly chopped
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Lime, cut into wedges
Instructions
Begin by heating the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Add the turmeric, coriander, cumin, garam masala, and curry powder. Stir continuously for 1-2 minutes to toast the spices lightly.
Add the goat meat to the pot, ensuring it is coated with the spice mixture. Cook until the meat is browned on all sides, approximately 8-10 minutes.
Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer. Cover the pot with a lid and cook for 1 hour, stirring occasionally.
After 1 hour, stir in the light coconut milk, tomato paste, sliced carrots, and cubed potatoes.
Continue to simmer on low heat for an additional 50 minutes, or until the goat is tender and the vegetables are cooked through.
In the last 10 minutes of cooking, add the chopped spinach and stir to combine.
Season the curry with salt and black pepper to taste.
Serve the curried goat hot, garnished with freshly chopped cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7804 mg | 339% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 25.4 g | ||
| Protein | 264.6 g | 529% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 61.8 mg | 343% | |
| Potassium | 8278 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
