Vegetarian Curried Goat

Savor the rich, bold flavors of the Caribbean with this hearty and satisfying Vegetarian Curried Goat, a creative plant-based twist on the traditional dish. Featuring tender young green jackfruit as a deliciously meaty stand-in, this recipe is simmered in a fragrant blend of curry powder, cumin, allspice, and coriander, all elevated by the creamy richness of coconut milk. Packed with colorful veggies like carrots, red bell pepper, and potatoes, this curry is infused with fresh thyme and a hint of fiery Scotch bonnet for an authentic flavor profile. Perfectly balanced with a splash of lime juice and garnished with fresh cilantro, this vibrant vegetarian curry is the ultimate comfort food, served best with fluffy rice or warm flatbread. Whether you're a seasoned curry lover or looking to explore meat-free Caribbean cuisine, this dish is guaranteed to delight!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.

Step 3

Stir in the minced garlic, grated ginger, and chopped Scotch bonnet pepper (if using) and cook for another 1-2 minutes until fragrant.

Step 4

Add the curry powder, cumin, allspice, and coriander to the pot. Toast the spices for about 1 minute, stirring continuously to prevent burning.

Step 5

Add the jackfruit to the pot and stir well to coat it with the spice mixture.

Step 6

Pour in the coconut milk and vegetable broth, and stir to combine. Bring the mixture to a simmer.

Step 7

Add the sliced carrots, red bell pepper, and diced potatoes to the pot. Stir in the fresh thyme, salt, and black pepper.

Step 8

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.

Step 9

Adjust seasoning with additional salt and pepper if needed. Stir in the lime juice just before serving.

Step 10

Garnish with chopped fresh coriander leaves and serve hot with rice or flatbread.

Nutrition Facts

Serving size	(2107.3g)

Amount per serving	% Daily Value*
Calories	1213.6

Total Fat 33.3g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 7285.4mg	0%
Total Carbohydrate 219.4g	0%
Dietary Fiber 30.0g	0%
Total Sugars 59.5g
Protein 24.2g	0%

Vitamin D 0IU	0%
Calcium 401.4mg	0%
Iron 20.3mg	0%
Potassium 5372.5mg	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: 23.5%

Protein: 7.6%

Carbs: 68.9%