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Sri Lankan-style Slow-Cooked Wild Venison Curry with Cinnamon Rice
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
7 plants
Serving size
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
Nutritional Information
Calories: 576
Protein: 42g
Carbs: 59g
Fat: 20g
Sri Lankan-style Slow-Cooked Wild Venison Curry with Cinnamon Rice
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 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
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