Sri Lankan-style Slow-Cooked Wild Venison Curry with Cinnamon Rice

Serving size

1 person 2 people 4 people

Ingredients

200g baby tomatoes
¾ tsp green cardamom powder

(green cardamom powder)
200g brown rice

(100% Brown Rice)
½ tsp ground cinnamon
4cm fresh ginger
550g slow-cooked venison

(venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
1 handful of fresh coriander
1 onion
2 tbsp Sri Lankan spice blend

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
1 unwaxed lime
80g creamed coconut
240g green beans

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	145Kcal	576Kcal
	606kJ	2409kJ
Fat	5.0g	20g
of which saturates	3.3g	13g
Carbohydrates	15g	59g
of which sugars	2.4g	9.7g
Protein	11g	42g
Salt	0.41g	1.6g
Fibre	3.5g	14g

Back

High protein 1/3 daily fibre 7 plants

Sri Lankan-style Slow-Cooked Wild Venison Curry with Cinnamon Rice

Prep time: 20 mins

Total time: 35 mins

Cuisine: Asian

Food group: Beef

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.

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

Bring a large saucepan filled with salted water to a boil
Pull out a sieve, a large frying pan, a medium saucepan, a measuring jug & a grater

Get the rice on

Add the rice to the saucepan of boiling water and boil for 25-30 mins until cooked, then drain

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 more. Remove from the pan and set aside

Combine the flavours

Halve the tomatoes. Finely grate the ginger
Reheat the frying pan with 1 tsp oil on a medium-high 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, ginger and cardamom. Cook for 1 min

Add the venison & cook the green beans

Stir in the creamed coconut, stock powder and 450ml water. Bring to a boil, stirring to dissolve the creamed coconut, then add the venison (and all its juices). Gently pull any apart any large pieces of venison, then simmer for 5-6 mins, until the sauce has thickened
Meanwhile, trim the green beans
Bring the medium saucepan filled with salted water to a boil. Once boiling, add the green beans and boil for 4-5 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 serve into bowls, with the curry and green beans alongside
Garnish with the remaining coriander and lime, cut into wedges