Vegetarian Curried Goat
Experience the bold and vibrant flavors of the Caribbean with this mouthwatering Vegetarian Curried Goat recipe! A plant-based twist on the traditional dish, this recipe features tender young green jackfruit as a hearty alternative to meat, perfectly absorbing the fragrant blend of curry powder, allspice, and cumin. Simmered in creamy coconut milk with wholesome vegetables like potatoes, carrots, and bell peppers, this curry is a comforting, flavorful meal that's completely vegan and gluten-free. Enhanced with the heat of optional Scotch bonnet pepper and the freshness of thyme and lime juice, it's a dish that brings depth and delight to every bite. Ready in just over an hour, this protein-packed jackfruit curry pairs beautifully with steamed rice or warm flatbread, making it a crowd-pleasing dinner option for any night of the week.
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Recipe Information
Ingredients
- 600 grams Young green jackfruit (canned or fresh)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 Scotch bonnet pepper, optional, seeded and chopped
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Ground coriander
- 400 milliliters Coconut milk
- 250 milliliters Vegetable broth
- 2 medium Carrots, sliced
- 1 Red bell pepper, sliced
- 2 medium Potatoes, diced
- 2 teaspoons Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 2 tablespoons Chopped fresh coriander (cilantro) leaves, for garnish
Instructions
If using canned jackfruit, drain and rinse it well. For fresh jackfruit, remove the fruit from the seeds and cut it into bite-sized pieces.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic, grated ginger, and chopped Scotch bonnet pepper (if using) and cook for another 1-2 minutes until fragrant.
Add the curry powder, cumin, allspice, and coriander to the pot. Toast the spices for about 1 minute, stirring continuously to prevent burning.
Add the jackfruit to the pot and stir well to coat it with the spice mixture.
Pour in the coconut milk and vegetable broth, and stir to combine. Bring the mixture to a simmer.
Add the sliced carrots, red bell pepper, and diced potatoes to the pot. Stir in the fresh thyme, salt, and black pepper.
Cover the pot and let the curry simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded together.
Adjust seasoning with additional salt and pepper if needed. Stir in the lime juice just before serving.
Garnish with chopped fresh coriander leaves and serve hot with rice or flatbread.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7285 mg | 317% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 59.5 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5372 mg | 114% | |
*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.
