Vegan Curried Goat

Experience the bold, aromatic flavors of the Caribbean with this Vegan Curried Goat, a plant-based twist on the beloved classic! Made with tender, shredded young green jackfruit, this dish mimics the texture of traditional curried goat while keeping it vegan-friendly. A medley of warm spices like curry powder, allspice, smoked paprika, and fresh thyme infuse the dish with richly layered flavors, complemented by creamy coconut milk and a touch of heat from Scotch bonnet pepper. Simmered to perfection, this hearty vegan curry is perfect for serving over fluffy rice or with warm bread to soak up the fragrant sauce. Quick to prepare and packed with protein and nutrients, this flavorful recipe is sure to become a favorite for vegans and non-vegans alike. Perfect for a cozy dinner or a crowd-pleasing centerpiece, Vegan Curried Goat delivers big on taste while staying true to its roots.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Heat the olive oil in a large pot 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 1-2 minutes until fragrant.

Step 4

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.

Step 5

Add the shredded jackfruit to the pot, stirring to coat well with the onions and spices.

Step 6

Pour in the coconut milk and vegetable broth, then add the tomato paste; stir to combine all the ingredients.

Step 7

Season with salt and black pepper. Add the chopped scotch bonnet pepper, bay leaves, and fresh thyme sprigs to the pot.

Step 8

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.

Step 9

After 30 minutes, remove the lid and continue to simmer for an additional 10 minutes to thicken the sauce.

Step 10

Remove the bay leaves and thyme sprigs from the curry. Stir in the lime juice and adjust seasoning if needed.

Step 11

Serve the Vegan Curried Goat hot, garnished with fresh cilantro. Enjoy with a side of rice or bread of your choice.

Nutrition Facts

Serving size	(2389.7g)

Amount per serving	% Daily Value*
Calories	1795.7

Total Fat 131.2g	0%
Saturated Fat 88.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 7752.0mg	0%
Total Carbohydrate 154.6g	0%
Dietary Fiber 33.5g	0%
Total Sugars 46.4g
Protein 29.3g	0%

Vitamin D 0IU	0%
Calcium 584.0mg	0%
Iron 33.4mg	0%
Potassium 8106.9mg	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: 61.6%

Protein: 6.1%

Carbs: 32.3%