caribbean

Coconut Curry Goat with Roasted Sweet Potato

This roasted dish pairs goat stew meat, cubed with curry powder, coconut milk, canned and sweet potato, peeled and cubed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

51 g Carbohydrates

35 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

137g goat stew meat, cubed 149 kcal
5g curry powder 15 kcal
113g coconut milk, canned 223 kcal
56g yellow onion, chopped 22 kcal
5g garlic, minced 7 kcal
2g fresh thyme 2 kcal
8g vegetable oil 71 kcal
185g sweet potato, peeled and cubed 159 kcal
97g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

goat stew meatcurry powdersaltblack pepper
Pat the goat dry and season with curry powder, salt, and black pepper.
goat stew meatvegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Brown the goat on all sides, 5 to 7 minutes.
coconut milkyellow oniongarlicfresh thymewater
Add onion and garlic; cook 2 minutes. Stir in thyme and coconut milk, then add water. Bring to a simmer, cover, and cook gently 50 to 60 minutes until tender (add a splash of water if it gets too thick).
goat stew meatsweet potatosalt
While the goat cooks, toss sweet potato with a pinch of salt and roast at 425 F until browned and tender, 20 to 25 minutes.
goat stew meatcurry powdersweet potatosalt
Taste the curry for salt and thickness. Serve the goat and sauce over the roasted sweet potato.