Slow Cooked Creamy Goats Curry

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.


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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.

Serves 2-3


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