Goat Milk Chickpea and Veggie Curry

We still had some Goat Milk in the fridge from our purchase last weekend. Generally, we like to turn it into a sauce, and this one was no different. However, instead of going with earthy flavours, we decided to go with a more Indian spice profile. We figured this would be a good idea since there’s often a goat entree or two at Indian restaurants, and our idea would give us a subtle hint of (not so subtle) goat flavours while also building a vegetarian entree.

We picked onions, mushrooms, peas, spinach, and chickpeas as our primary ingredients…but you can easily swap them out for whatever you prefer. Want eggplant or cauliflower? Do it! How about lentils instead of chickpeas? Make it happen! Heck, you can even go all in and use goat meat (although you’d want to cook your meal low and slow in the case to make the meat extra tender).

Time: 45 Minutes


  • Chickpeas
  • Peas
  • Onion
  • Tomato(es)
  • Mushrooms
  • Spinach
  • Goat Milk
  • Fresh Ginger
  • Butter
  • Garam Masala. Or make your own spice blend…we used a mix of:
    • Ground Cumin
    • Ground Turmeric
    • Ground Clove
    • Ground Cayenne


  • Prep your primary ingredients:
    • Dice your onions
    • Wash and dice your tomatoes.
    • Clean and slice your mushrooms
    • Rinse your chickpeas
  • Heat a few tablespoons of butter in a large pan, and when it’s melted, add in your onions and tomatoes. Then, sprinkle in your spices, and sautee until your onions become opaque. Grate in some fresh ginger with a lemon zester as your onions/tomatoes cook.
  • Pour in your peas, mushrooms, and chickpeas, and sautee for another 5-10 minutes.
  • Add in your spinach, and allow it to wilt.
  • Turn your heat down to low, and slowly pour in your goat milk until it covers about halfway up your ingredients. Stir to combine, and slowly bring the heat back to medium.
  • Allow to simmer until your goat milk thickens a little.
  • Plate, devour, and enjoy!

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