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.
Speedy Wild Venison Malabar Curry
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Ready in 20
High protein
New
5 plants
Serving size
Ingredients
- 4 x wild venison haunch steaks
- 160g baby spinach
- 200ml coconut milk (Coconut, Water)
- 2 onion
- 600g baby potatoes
- 1 unwaxed lemon
- 200g baby tomatoes
- 1 chilli
- 20g capers (Water, Salt, Vinegar)
- 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.)
Nutritional Information
Calories: 460
Protein: 36g
Carbs: 39g
Fat: 17g
Speedy Wild Venison Malabar Curry
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Cooking Instructions
Before you start
- Line a large baking tray with silver foil
- Bring a medium saucepan of salted water to the boil
- Pull out a 2 large frying pans, a small mixing bowl, a sieve & a measuring jug
Get the potatoes on
- Quarter the potatoes and add the the saucepan. Cook for 12-13 mins until soft, then drain
Meanwhile, prep the veg and make the salsa
- Thinly slice one onion and finely dice the other. Halve the tomatoes
- Roughly chop the capers. Deseed and finely dice the chilli
- Halve the lemon and then slice one half into 4 wedges. Rinse the spinach
- In the small mixing bowl, combine the finely diced onion, capers, chilli, juice of half the lemon juice and 1 tsp oil. Season with salt and pepper
Cook the venison
- Remove the steaks from the fridge/packaging and allow to come to room temperature. Season both sides with salt and pepper. Heat a large frying pan with 1 tbsp oil on medium-high heat. Once the pan is hot, add the venison and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Quickly seal the edges of the steaks, then remove from the pan. Allow the venison to rest
Simmer the curry
- Heat the other large frying pan with 1 tsp oil on medium heat. Once hot, add the thinly sliced onion and cook for 3-4 mins, until softening. Season with salt and pepper. Add the tomatoes and cook for another 2 mins
- Stir in the holy cow malabar sauce, coconut milk, spinach, cooked potatoes and 50ml hot water (25ml for 1 person). Bring to the boil and simmer for 1-2 mins, until combined and wilted
Serve up!
- Slice the steaks against the grain
- Serve the malabar curry in bowls. Top with the sliced venison and caper salsa
- Serve with the remaining lemon wedges for squeezing over
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