The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Himalayan-style Wild Venison Curry with Sweet Potato
This warming curry, starring tender wild British venison haunch, vibrant sweet potatoes and a fragrant blend of spices, comes together in the slow cooker, making busy weeknights that much easier. Don't worry, if you don't want to slow cook, you can still cook this recipe on the hob.
Prep in 10
High protein
1/3 daily fibre
8 plants
Low sat fat
Slow Cooker
Serving size
Ingredients
- 1 handful of fresh coriander
- 80g baby spinach
- 40g creamed coconut
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 4 x wild venison haunch steaks
- 4 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 4 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 onion
- 1 sweet potato
- 6 garlic clove
- ½ tsp ground nutmeg
Nutritional Information
Calories: 561
Protein: 39g
Carbs: 65g
Fat: 16g
Himalayan-style Wild Venison Curry with Sweet Potato
This warming curry, starring tender wild British venison haunch, vibrant sweet potatoes and a fragrant blend of spices, comes together in the slow cooker, making busy weeknights that much easier. Don't worry, if you don't want to slow cook, you can still cook this recipe on the hob.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a lid, a sieve, a slow cooker (if using) & a measuring jug
Get started
- Dice the venison into 2cm chunks. Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the venison and cook for 3-4 mins, until browned. Season with salt and pepper. Remove from the pan and set aside
- Meanwhile, peel the sweet potato and dice into 2cm chunks. Cut each onion into 8 wedges. Finely chop and crush the garlic. Roughly chop the coriander
Build the dish
- Reheat the pan with 1 tsp oil on medium-high heat. Once hot, add the sweet potato and onion and cook for 3-4 mins, until softening. Season with salt and pepper
- Stir in the garlic, garam masala, nutmeg and half the curry powder. Cook for another 2 mins
Time to slow cook
- Add the chopped tomatoes, creamed coconut, stock powder and 200ml water. Season with salt and pepper
- Stir to combine, bring to the boil, then add back the venison and transfer to your slow cooker. Cook on low for 4-5 hours
- If using the hob, pop a lid on the pan and simmer the curry for 18-20 mins
Heat the rice
- When the curry has 5 mins remaining, heat the other large frying pan with 1 tsp oil on medium-high heat. Once hot, add the remaining curry powder and cook for 30 secs
- Add the rice and break it up with a wooden spoon. Add 50ml water and a pinch of salt and cook for 2-3 mins, until piping hot
Plate up
- Rinse the spinach, then stir into the curry for 1 min, until wilted. Season to taste
- Serve the curry into bowls, with the rice alongside. Sprinkle over the coriander to finish
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