Big-Batch Slow-Cooked Goat, Pumpkin & Potato Curry

A beautiful mild curry using the full 1kg pack of diced goat. This one is deliberately big — enjoy the leftovers for lunch or freeze them for an easy dinner another week.

Serves: 8 | Cooking Time:

  • 1kg diced organic goat
  • 300g Sweet Grey pumpkin, peeled and cut into chunks
  • 300g potatoes, cut into chunks
  • 1 large brown onion, diced*
  • 3 cloves garlic, crushed*
  • 3cm fresh ginger, grated*
  • 1½ tbsp olive or coconut oil*
  • 2 tsp ground cumin*
  • 2 tsp ground coriander*
  • 1½ tsp turmeric*
  • 2–3 tsp mild curry powder*
  • 400g tin diced tomatoes*
  • 400ml coconut milk*
  • Approx. 50g baby spinach
  • ½–1 cup water or stock, as required*
  • Salt and pepper*
  • Fresh coriander, optional*

*Pantry item

  1. Heat the oil in a large heavy-based saucepan or casserole dish.
  2. Brown the goat in batches so you don't overcrowd the pan. Remove and set aside.
  3. Add the onion and cook for 3–4 minutes until softened. Add the garlic and ginger and cook for another minute.
  4. Add the cumin, coriander, turmeric and curry powder. Stir for about 30 seconds until fragrant.
  5. Return the goat to the pan. Add the diced tomatoes, coconut milk and ½ cup water or stock.
  6. Bring to a gentle simmer, cover and cook over low heat for approximately 1½ hours, stirring occasionally. Add a little extra water if required.
  7. Add the potatoes and pumpkin and continue cooking for another 30–45 minutes, or until the goat is beautifully tender and the vegetables are cooked through.
  8. Stir through the baby spinach just before serving and season to taste.
  9. Serve on its own or with rice or naan from the pantry.

Cook Once, Eat Twice!

This recipe intentionally makes a BIG pot of curry.

Enjoy the leftovers for lunch the following day, or portion them into an airtight container and freeze for another easy family dinner.

Don't Want Goat?

Ask us to swap it for organic chicken stir-fry strips instead.

Make the curry sauce as above and add the potato and pumpkin. Once the vegetables are nearly tender, add the chicken strips and gently simmer until the chicken is completely cooked through.

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