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.
Venison Malabar Curry with Golden Lemon Rice & Green Beans
If you never thought you could get a delicious dinner on the table in under 15 minutes, think again. 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 melt-in-your-mouth, slow-cooked British venison in their flavourful Madras curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant lemon curried rice, and there you have it: dinner in 15!
High protein
1/3 daily fibre
5 plants
Speedy Sauce
Serving size
Ingredients
- 1 tsp turmeric
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 550g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 80g creamed coconut
- 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.)
- 80g baby spinach
- 240g green beans
- 1 pepper
- 1 unwaxed lemon
Nutritional Information
Calories: 605
Protein: 43g
Carbs: 48g
Fat: 27g
Venison Malabar Curry with Golden Lemon Rice & Green Beans
If you never thought you could get a delicious dinner on the table in under 15 minutes, think again. 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 melt-in-your-mouth, slow-cooked British venison in their flavourful Madras curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant lemon curried rice, and there you have it: dinner in 15!
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Cooking Instructions
Before you start
- Pull out a large saucepan, large frying pan, a sieve, a measuring jug & a grater
Start the prep
- Trim the green beans and cut into thirds. Thinly slice the pepper. Zest the lemon. Rinse the spinach
Simmer the curry
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the green beans and pepper and cook for 3-4 mins, until softening. Season with salt and pepper
- Stir in the Malabar curry sauce, creamed coconut and 300ml hot water. Stir to dissolve, then add the venison (with all its juices from the bag)
- Bring to the boil and simmer for 4-5 mins, gently pulling apart any larger pieces of venison
Rice time
- Meanwhile, heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the turmeric powder and lemon zest and cook for 30 secs. Add the rice and break it up with a wooden spoon
- Add a splash of water, the juice from the lemon and a pinch of salt. Cook for 2-3 mins, until piping hot
Plate up
- Add the spinach to the curry and simmer for 1 min. Season to taste. Add a splash of water if needed
- Serve the venison Malabar into bowls, with the lemon rice alongside
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