Wednesday, 25 June 2008

Coconut goat curry


For the kids: bread and butter with peanut butter, glass of raw goats milk, apple slices
For me: Smoothie - made with a little kefir, strawberries and coconut milk - not my best effort but I didn't have many ingredients left as it was shopping day.


For the kids: packed lunch of cheese, grapes, shaped rice balls, little cup of spaghetti bolognaise, melon and yogurt (that sound way more complicated than what it actually was - left overs from the fridge and freezer!)
For me: I had two veg samosas and an onion bhaji from the market. Not very healthy but delicious and fast when I was exhausted after doing the weeks shopping!


Quick coconut goat curry and rice

1 tbsp coconut oil
1 onion, chopped
2 cloves garlic, crushed
small piece of ginger, finely chopped
500g goat (or lamb) mince
1 medium sweet potato, peeled and diced
1 can of coconut milk
1 cup chicken stock
1/2 - 1 cup peas
1 tbsp curry powder

Fry the onion in the oil until it turns translucent. Add the garlic and ginger and cook for a minute more. Add the mince and break up with a spoon as it browns. Add the curry powder and fry for a minute. Then add the coconut milk, stock and sweet potato. Cook for 15 minutes or so, until the potato is soft. Then add the peas and cook for 3-4 minutes longer. Serve with rice cooked in chicken broth, parathas or other bread to soak up the lovely gravy.

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