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 Venison Curry with Sweet Potato & Brown Rice
High-protein wild British venison meets the rich, deep flavours of the Himalayas in this warming slow cooked curry with sweet potato. With little prep, get the curry on and let the magic happen. And don’t worry, if you don’t want to slow cook, you can still cook this recipe on the hob in under 30 minutes!
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Slow Cooker
Serving size
Ingredients
- 80g baby spinach
- 2 wild venison haunch steaks
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 small sweet potato
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 handful of fresh coriander
- 200ml coconut milk (Coconut, Water)
- ½ tsp ground nutmeg
- 1 onion
- 3 garlic clove
- 2 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
Nutritional Information
Calories: 740
Protein: 42g
Carbs: 77g
Fat: 29g
Ingredients
- 390g chopped tomatoes (use half) (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 onion (use half)
- 11g beef stock powder (use half) (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 3 garlic clove
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g baby spinach (use half)
- 1 small sweet potato (use half)
- 0.5 tsp ground nutmeg (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 1 handful of fresh coriander (use half)
- 1 wild venison haunch steak
- 1 tbsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tsp garam masala (use half) (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
Nutritional Information
Calories: 765
Protein: 44g
Carbs: 78g
Fat: 30g
Himalayan-style Venison Curry with Sweet Potato & Brown Rice
High-protein wild British venison meets the rich, deep flavours of the Himalayas in this warming slow cooked curry with sweet potato. With little prep, get the curry on and let the magic happen. And don’t worry, if you don’t want to slow cook, you can still cook this recipe on the hob in under 30 minutes!
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a lid, a slow cooker (if using), a sieve, a peeler & a measuring jug
Prep time
- Slice the venison into 2cm chunks. Peel the sweet potato and dice into 2cm chunks. Cut the onion into 8 wedges. Thinly slice the garlic
Brown the meat
- Heat a large frying pan with 1/2 tbsp oil on a medium-high heat. Once hot, add the venison and cook for 3-4 mins, until browned
- Add the prepped veg and garlic, garam masala, nutmeg and half the curry powder. Cook for another 2 mins. Season with salt and pepper
Get simmering
- Add the coconut milk, chopped tomatoes, stock powder and 50ml water (25ml for 1 person) and stir to combine. Bring to a boil, then 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
Rice time
- 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 (25ml for 1 person) and a pinch of salt and cook for 2-3 mins, until piping hot
Plate up
- Roughly chop the coriander
- Rinse the spinach, then stir into the curry for 1 min, until wilted
- Share the curry between bowls, with the rice alongside. Sprinkle over the coriander to finish
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