NUTRITION

SERVINGS

INGREDIENTS

7 oz goat meat

0.25 cup full-fat coconut milk

1 tsp avocado oil

1 cup cauliflower florets

0.5 cup carrots

0.5 cup bell peppers

0.25 cup chickpeas

1 tbsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

0.25 cup water

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the cauliflower florets, sliced carrots, and diced bell peppers with avocado oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 20-25 minutes until they are tender and show golden caramelized edges.

• 4

  While vegetables roast, sear the cubed goat meat in a heavy-bottomed pot over medium-high heat until browned on all sides.

• 5

  Stir in the minced garlic, grated ginger, and curry powder, cooking for 1 minute until the spices are highly fragrant.

• 6

  Add the coconut milk, water, and chickpeas to the pot and bring the mixture to a gentle simmer.

• 7

  Reduce heat to low, cover, and simmer for 45-60 minutes until the goat meat is fork-tender and the sauce has thickened.

• 8

  Plate the curried goat and chickpeas over the roasted vegetable medley and serve warm.