Vegan Curried Goat
Experience the bold and comforting flavors of the Caribbean with this Vegan Curried Goat, a plant-based twist on the traditional curried goat recipe. Made with tender young green jackfruit as the perfect meat alternative, this dish is infused with a rich blend of aromatic spices, including curry powder, cumin, smoked paprika, and allspice. A creamy coconut milk base, hints of fiery Scotch bonnet pepper, and fragrant thyme bring authentic island flair, while a splash of lime juice adds a bright, fresh finish. Ready in just under an hour, this hearty vegan curry is perfect for sharing, and pairs beautifully with fluffy rice or warm flatbread. Whether you're seeking a satisfying vegan dinner or simply exploring new ways to enjoy jackfruit, this recipe promises to delight your taste buds while honoring the essence of Caribbean cuisine.
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Recipe Information
Ingredients
- 2 cans (20 oz each) Canned young green jackfruit
- 2 tablespoons Olive oil
- 1 whole Large onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Allspice
- 1 can (14 oz) Canned coconut milk
- 2 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Scotch bonnet pepper, deseeded and chopped
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro, chopped
Instructions
Drain and rinse the jackfruit from the cans. Pat dry with paper towels and remove any tough core portions. Use your hands or a fork to lightly shred the jackfruit pieces.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, smoked paprika, and allspice to the pot. Toast the spices while stirring frequently, for 1-2 minutes to enhance their flavors.
Add the shredded jackfruit to the pot, stirring to coat well with the onions and spices.
Pour in the coconut milk and vegetable broth, then add the tomato paste; stir to combine all the ingredients.
Season with salt and black pepper. Add the chopped scotch bonnet pepper, bay leaves, and fresh thyme sprigs to the pot.
Bring the mixture to a simmer and reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally to ensure even cooking and prevent sticking.
After 30 minutes, remove the lid and continue to simmer for an additional 10 minutes to thicken the sauce.
Remove the bay leaves and thyme sprigs from the curry. Stir in the lime juice and adjust seasoning if needed.
Serve the Vegan Curried Goat hot, garnished with fresh cilantro. Enjoy with a side of rice or bread of your choice.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7752 mg | 337% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 46.4 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 8107 mg | 172% | |
*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.
