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Sri Lankan-style Venison Curry with Cinnamon Rice & Green Beans
Fragrant brown rice, studded with cinnamon-spiced golden onions, is the perfect base for our coconut venison curry. Green beans bring the veggies. A twist of lime, squeezed in just before serving, keeps it tasting fresh and vibrant.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 100g rice (brown) (use half) (100% Brown Rice)
- 40g creamed coconut (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime (use half)
- 1 onion (use half)
- 110g baby tomatoes (use half)
- 1 handful of fresh coriander (use half)
- 140g slow cooked venison (use half) (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 160g green beans (use half)
- 0.5 tsp ground cinnamon (use half)
- 1 tbsp Sri Lankan spice blend (use half) (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
Nutritional Information
Calories: 539
Protein: 28g
Carbs: 62g
Fat: 21g
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g creamed coconut
- 100g rice (brown) (100% Brown Rice)
- 1 unwaxed lime
- 1 onion
- 160g green beans
- 1 handful of fresh coriander
- ½ tsp ground cinnamon
- 110g baby tomatoes
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
Nutritional Information
Calories: 617
Protein: 43g
Carbs: 63g
Fat: 23g
Sri Lankan-style Venison Curry with Cinnamon Rice & Green Beans
Fragrant brown rice, studded with cinnamon-spiced golden onions, is the perfect base for our coconut venison curry. Green beans bring the veggies. A twist of lime, squeezed in just before serving, keeps it tasting fresh and vibrant.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, another medium saucepan, a sieve & a measuring jug
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 25-30 mins until cooked, then drain and return to the pan
Soften the onion
- Meanwhile, finely slice the onion
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add half the onion and cook for 4-5 mins, stirring occasionally until softened. Season with salt and pepper
- Add the cinnamon, then cook for 1 min. Remove from the pan and set aside
Combine the flavours
- Halve the tomatoes
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the remaining onion. Cook for 3-4 mins, until softened. Season with salt and pepper
- Stir in the tomatoes, Sri Lankan spice blend and the ginger & garlic paste. Cook for 2 mins
Add the venison
- Pour the creamed coconut, stock powder and 200ml water (100ml for 1 person) into the pan. Stir to combine, bring to a boil, then add the venison (with all the juices from the bag)
- Simmer for 5-6 mins, until the sauce has thickened. Pull apart any larger pieces of venison
- Meanwhile, bring the other medium saucepan filled with salted water to a boil
- Trim the green beans. Once boiling, add the green beans to the pan and boil for 3-4 mins, until soft, then drain
Finish & plate up
- Roughly chop the coriander. Halve the lime. Stir half the coriander and the juice from half the lime into the curry. Taste and season if needed
- Stir the cinnamon onion into the rice, then share between bowls, with the curry and green beans alongside. Garnish with the remaining coriander and lime, cut into wedges
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