We’re thrilled to share our mouth-watering recipe for Plant-Based Jamaican Curried Goat! Prepare yourself for a flavour-filled adventure that will have you wanting more. This delightful dish is a vegan twist on a classic Jamaican favourite, bursting with aromatic spices and tender plant-based “goat” meat. It’s the perfect blend of heat and savoury goodness that will transport your taste buds to the sunny shores of Jamaica. So gather your ingredients, put on some reggae tunes, and let’s get cooking! We guarantee you’ll savour every bite of this delectable plant-based delight. Enjoy!
250 approx. kcal
1 large cauliflower, may be divided with your fingers or chopped into florets
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 tablespoons Jamaican curry powder*
1 teaspoon ground allspice*
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon dried thyme*
1 scotch bonnet pepper, seeds removed and minced (optional, for heat)
1 cup vegetable broth
1 cup coconut milk
2 tablespoons tomato paste
2 tablespoons soy sauce or tamari
Salt and pepper, to taste
Fresh cilantro, for garnish
Over medium heat, warm the olive oil in a big saucepan. Sauté the onion and garlic until aromatic and just beginning to turn golden.
Add the cauliflower florets and cook for 2-3 minutes, until slightly softened.
In a small bowl, combine the curry powder, allspice, turmeric, cumin, and dried thyme. Sprinkle the spice mixture over the cauliflower and stir well to coat.
Add the scotch bonnet pepper (if using), vegetable broth, coconut milk, tomato paste, and soy sauce. Stir everything together until well combined.
Turn down the heat to low, cover the pan, and simmer the cauliflower for 15 to 20 minutes, or until it is soft.
To taste, add salt and pepper to the food. Add fresh cilantro as a garnish after removing from the heat.
*We recommend following Brands 'Dunn's River', 'Grace'
Remember this is great option/alternative to Goat or Mutton meat.