I love slow cooked curries. They do not take a lot of preparation, can be laced with many healthful vegetables and can be forgotten about until ready to be eaten. Pasture fed goat is a great source of clean protein. Make double or triple the amount and save some for a healthy leftover meal.
½ cup coconut yoghurt
400g pasture fed goat, chopped into chunks (or grass fed lamb)
1 eggplant, chopped roughly
1 carrot, chopped roughly
1 onion, chopped roughly
2 cloves garlic, minced
1 broccoli head, chopped roughly
½ cauliflower, chopped roughly
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp cardamom
2 tsp ground ginger
1-2 tsp himalayan salt
2 tsp ground black pepper
½ cup mushroom, chopped
¼ cup organic diced tomatoes
¼ cup green beans, chopped roughly
1 tbsp arrowroot powder (optional. I use the brand Honest to Goodness)
1 tbsp apple cider vinegar
Chuck the onion, and garlic into a slow cooker. Brown for 3-5 minutes.
Add goat pieces and stir gently. Brown for a further 5 minutes.
Add remaining ingredients, except for the arrowroot powder.
Slow cook for 4.5hours.
Add arrowroot powder to thicken slightly and cook a further 30 minutes.
Dish up as is or with a side or cauliflower mash.