Slow-cooked Venison Malabar Curry with Cumin Brown Basmati Rice & Sugar Snap Peas

Serving size

1 person 2 people 4 people

Ingredients

40g baby spinach
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 tsp cumin seeds
1 unwaxed lime
15g creamed coconut
40g sugar snap peas
275g slow-cooked venison

(venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
110g baby tomatoes
250g mangalore malabar curry sauce (Mustard, Celery, Nuts, Peanuts, Sesame, Soya)

(Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)

Allergens

Contains: Mustard

May Contain: Celery, Nuts, Peanuts, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	557Kcal
	447kJ	2332kJ
Fat	4.3g	22g
of which saturates	1.6g	8.4g
Carbohydrates	9g	47g
of which sugars	1.7g	9.1g
Protein	8.0g	42g
Salt	0.45g	2.3g
Fibre	2.0g	10g

Ingredients

40g sugar snap peas (use half)
140g slow cooked venison

(venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
110g baby tomatoes (use half)
250g mangalore malabar curry sauce (use half) (Mustard, Celery, Nuts, Peanuts, Sesame, Soya)

(Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
15g creamed coconut (use half)
1 unwaxed lime (use half)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 tsp cumin seeds (use half)
40g baby spinach (use half)

Allergens

Contains: Mustard

May Contain: Celery, Nuts, Peanuts, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	571Kcal
	448kJ	2387kJ
Fat	4.2g	23g
of which saturates	1.6g	8.4g
Carbohydrates	9g	48g
of which sugars	1.7g	9.1g
Protein	8.3g	44g
Salt	0.45g	2.4g
Fibre	2.0g	11g

Back

High protein 1/3 daily fibre 5 plants Speedy Sauce

Slow-cooked Venison Malabar Curry with Cumin Brown Basmati Rice & Sugar Snap Peas

Prep time: 10 mins

Total time: 15 mins

Cuisine: Indian

Food group: Beef

This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer perfectly tender slow-cooked British venison in their flavourful malabar sauce, made using caramelised onions and freshly ground herbs & spices. Fragrant cumin rice on the side brings added warmth. Dinner on the table in a flash!

Cooking Instructions

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.

Before you start

Boil a half-full kettle
Pull out a large saucepan, a large frying pan, a sieve & a measuring jug

Build the malabar curry

Dissolve the creamed coconut in the jug with 50ml boiling water (25ml for 1 person)
Heat the large saucepan on medium-high heat. Once hot, add the malabar curry sauce, venison (and all its juices from the bag), tomatoes, sugar snap peas and coconut mixture
Gently pull apart any larger pieces of venison, stir to combine and simmer for 5-7 mins, until the sauce has thickened

Cumin rice time

Meanwhile, quarter the lime
Heat the large frying pan on medium-high heat. Once hot, add the cumin seeds and cook for 30 secs, then add the rice and break it up with a wooden spoon
Add 50ml water (25ml for 1 person) and a pinch of salt and cook for 2-3 mins, until piping hot

Plate up

Rinse the spinach, then add to the curry and simmer for 1-2 mins, until wilted. Add a squeeze of lime juice. Taste and season with a pinch of salt, if needed
Share the venison malabar curry between bowls, with the cumin rice alongside. Garnish with the remaining lime wedges