Name: Curried Goat with Herb-Roasted Irish Potatoes and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Lean Goat Meat, cubed; 120g Irish Potatoes, diced; 2 cups Fresh Spinach; 1/4 cup Light Coconut Milk; 1 tsp Olive Oil; 1 tbsp Curry Powder; 2 tbsp Diced Yellow Onion

Curried Goat with Herb-Roasted Irish Potatoes and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Curried Goat with Herb-Roasted Irish Potatoes and Sautéed Spinach

Slow-simmered goat meat in a fragrant turmeric and ginger curry, served with crispy herb-roasted potatoes and tender sautéed spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.2g

Fat

14.7g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

150g Lean Goat Meat, cubed

120g Irish Potatoes, diced

2 cups Fresh Spinach

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 tbsp Curry Powder

2 tbsp Diced Yellow Onion

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced potatoes with half the olive oil and a pinch of dried herbs, then roast for 25 minutes until golden and crispy.
3
While potatoes roast, heat the remaining oil in a heavy-bottomed pot over medium heat and brown the goat meat with the onions.
4
Stir in the curry powder, allowing it to toast for 30 seconds until fragrant.
5
Pour in the light coconut milk and a splash of water, cover, and simmer on low heat for 20-30 minutes until the meat is tender.
6
In the final 2 minutes of cooking, sauté the spinach in a separate pan with a teaspoon of water until just wilted.
7
Serve the curried goat hot alongside the roasted potatoes and the fresh greens.