curry g.o.a.t (vegan obvs)

Liam Charles knew what he was doing when he requested me to make this. He asked for curry goat, from a vegan. Who doesn’t really make Caribbean food. Charming. I did it though, and it’s one of the best curries about 🐐

This is an inspired version of curry goat. big thanks to the pages below for helping me make this recipe come to life :)

@rachelama_, @originalflava, @eatsbywill + @jacobking

SERVES 2 PEOPLE

15 min prep + 30 min cooking = 45 minutes

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INGREDIENTS:

• 2 x Juicy Marbles “steaks” (or use 1 tin young jackfruit)

• 1 celery stalk

• 8 cloves of garlic

• big thumb knob of ginger

• 7 spring onions

• 1 scotch bonnet pepper, deseeded (or use 3 bird’s eye chillies)

• handful (15g) parsley, plus some for the top.

• bunch (30g) coriander

• 5 stalks of fresh thyme

• 1 bay leaf

• juice of 2 limes

• 1 large white onion

• 2 tsp curry powder

• 1 tsp cumin

• 1 tsp allspice (pimento)

• 1 tsp turmeric

• 1 tsp fenugreek

• 10 baby potatoes

• 500ml hot water

• 1/2 tin (200ml) coconut milk

• 1 tsp Marmite

  METHOD:

1. Right we’ll start with the MARINATION process. In a food processor, pop in the celery, 4 of the garlic cloves, 1/2 the knob of ginger, 4 of the spring onions, half the scotch bonnet (or all of it if you want), 3 of the thyme stalks, the parsley and coriander, the juice of 1 lime and a tablespoon of olive oil. Season with salt and pepper and blitz until you have a smooth paste.

2. Grab your meat, don’t you even dare make that sound weird in your head. But grab it, or the jackfruit, and pull it apart into a large bowl. Add your green paste into the bowl as well as 1 tsp of curry powder and mix well. Pop it in the fridge to settle for a bit, or marinate for a good hour if you fancy a good bit of flavour.

3. Chop up the onions, spring onion garlic and ginger until fine and leave to one side. Now also whilst you’re chopping, chop up the potatoes in half. Okay now we can actually get on with the cooking.

4. In a large deep frying pan, add your onions, spronion, garlic and ginger and fry in oil on a medium heat until softened. Add in your spices and once they go fragrant, pop in that marinated “goat”. We’re now gonna cook off the paste until it goes darker in colour, which should be about 5 minutes if you measure time.

5. Now add the potatoes, water and the coconut milk and stir everything together. Give it a season, please. Pop in the bay leaf, remaining thyme, and stir in the marmite. Let it bubble for 15 minutes until the curry reduces to a properly thick luscious curry, and the potatoes have cooked all the way through

6. Serve with some basmati rice, or roti, a drizzle of lime juice, and fresh parsley. Also another season please because enough is never enough. Tuck in.