Plant-based G.O.A.T Curry Bowl
Vegan Goat Curry Bowl Recipe
Kula Kitchen
2
15 minutes
45 minutes
https://kulafoods.ca/products/goat-curry
Goat Curry
Spicy textured chunks stewed in a bold curry, this Afro-Caribbean classic has achieved Greatest of All Time status. The possibilities are endless- did somebody say vegan roti?
Ingredients
G.O.A.T CURRY
- 1 pack of Kula G.O.A.T Curry protein
- 1 small onion
- 3 cloves garlic
- 1 tbsp ginger
- 3 tbsp olive oil (or any oil)
- 3 open pods green cardamom
- 1 tsp cloves (whole or crushed)
- 1-2 tsp salt
- 1 scotch bonnet (whole)
- 1-2 cups water
- 3- 4 medium potatoes
- 1-2 tbsp curry powder (optional)
- 2 bay leafs (optional)
- 3 sprigs fresh thyme (optional)
RICE
- 2 cups brown rice (basmati or jasmine)
- 1 tbsp creamed coconut (optional)
- 1 tsp salt
- 1 tbsp olive oil (optional)
- 3 cups of water
- Dried cranberries (optional)
- Fried onions (optional)
Directions
G.O.A.T CURRY
- Dice or purée onion, garlic and ginger
- Chop potatoes into quarters
- Heat oil in a pot on medium temp then add onion, garlic and ginger. Cook for 1 min or when onion is translucent
- Add G.O.A.T curry protein and curry powder, potatoes cardamom and cloves stir
- Add 1/2 cup of water, scotch bonnet. Bayleaf, thyme
- Cover and cook for 5 mins then add 1 cup of water
- Add salt and water if needed, cover pot and cook on medium heat for 20 mins. Check gradually and lower heat if needed
- Taste flavour to your liking, remove scotch bonnet or keep in curry if you want it spicer
RICE
- Rinse rice with cold water 3-4 times
- Add 1.5 cups of water, oil, salt and creamed coconut
- Cover pot, cook on medium heat for 10 mins
- Stir then add remaining water and reduce heat to simmer for 30 mins
- Once rice is cooked, taste and enjoy with curry
- Option to add fried sliced onions and cranberries with rice and curry
