Plant-based G.O.A.T Curry Bowl
Vegan Goat Curry Bowl Recipe
Kula Kitchen
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
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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)
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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
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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
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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
