Low Sodium Curried Goat

Indulge in the rich, aromatic flavors of Low Sodium Curried Goat, a healthier twist on a Caribbean classic. This recipe combines tender, slow-cooked goat meat with an expertly balanced blend of curry powder, turmeric, cumin, and coriander for a vibrant, spice-packed dish. With the addition of creamy coconut milk, fresh ginger, and a medley of carrots, potatoes, and tomatoes, every bite bursts with savory and hearty goodness. Made with low sodium vegetable broth, this dish is ideal for those looking to reduce their salt intake without sacrificing flavor. Perfect for a cozy dinner, serve this luxurious curry with steamed rice or warm flatbread for a meal that’s as satisfying as it is comforting.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds goat meat, cubed
• 2 cups low sodium vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 inch piece fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon ground black pepper
• 0.5 teaspoon cayenne pepper (optional for spiciness)
• 1 cup canned coconut milk
• 0.5 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 medium carrot, sliced
• 1 large potato, cubed
• 2 medium tomatoes, chopped

Directions

Step 1

Begin by preparing the ingredients. Chop the onion, mince the garlic, grate the ginger, and cube the potato and goat meat. Slice the carrots and chop the tomatoes.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 4

Add curry powder, ground cumin, ground coriander, turmeric, black pepper, and cayenne pepper if using. Stir continuously for about 1-2 minutes to release the aroma of the spices.

Step 5

Increase the heat to medium-high and add the cubed goat meat to the pot. Brown the meat on all sides, which should take about 5-7 minutes.

Step 6

Once the meat is browned, pour in the low sodium vegetable broth and bring to a gentle simmer. Scrape the bottom of the pot to deglaze.

Step 7

Add the sliced carrots, cubed potato, and chopped tomatoes to the pot. Stir in the coconut milk until well combined.

Step 8

Reduce the heat to low, cover, and let cook for about 1.5 to 2 hours, or until the goat meat is tender and the flavors have melded together.

Step 9

Before serving, stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed.

Step 10

Serve hot, and optionally, garnish with additional cilantro or lime wedges. Enjoy with a side of rice or flatbread.

Nutrition Facts

Serving size	(2471.2g)

Amount per serving	% Daily Value*
Calories	2455.4

Total Fat 116.3g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 5307.5mg	0%
Total Carbohydrate 94.5g	0%
Dietary Fiber 16.7g	0%
Total Sugars 28.2g
Protein 263.7g	0%

Vitamin D 0IU	0%
Calcium 400.7mg	0%
Iron 59.9mg	0%
Potassium 6907.9mg	0%

*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.

Source of Calories

Fat: 42.2%

Protein: 42.5%

Carbs: 15.2%