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West Indian Spiced Venison & Sweet Potato Bhaji
An oozing boiled egg is the final flourish to this citrussy and peppery West Indian curry. Made with our succulent wild British diced venison. Sweet potato bhajis, fragranced with fresh-cut coriander, provide a crisp contrast.
Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- 1 onion
- 4cm fresh ginger
- 2 tbsp tomato puree
- 4 tbsp buckwheat flour
- 1 handful of fresh coriander
- 1 sweet potato
- 300g wild diced venison
- 80g baby spinach
- 2 tbsp West Indian spice mix (Mustard) (Coriander, Ginger, Turmeric, Fenugreek, Black Pepper, Mustard, Cumin, Anise, Cinnamon)
- 2 egg (Eggs)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 garlic clove
Nutritional Information
Calories: 645
Protein: 48g
Carbs: 61g
Fat: 24g
Ingredients
- 80g baby spinach (use half)
- 4cm fresh ginger (use half)
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tbsp tomato puree
- 2 tbsp West Indian spice mix (use half) (Mustard) (Coriander, Ginger, Turmeric, Fenugreek, Black Pepper, Mustard, Cumin, Anise, Cinnamon)
- 4 tbsp buckwheat flour (use half)
- 1 onion (use half)
- 1 sweet potato (use half)
- 2 garlic clove
- 1 handful of fresh coriander (use half)
- 2 egg (Eggs)
- 150g wild diced venison
Nutritional Information
Calories: 735
Protein: 56g
Carbs: 65g
Fat: 29g
West Indian Spiced Venison & Sweet Potato Bhaji
An oozing boiled egg is the final flourish to this citrussy and peppery West Indian curry. Made with our succulent wild British diced venison. Sweet potato bhajis, fragranced with fresh-cut coriander, provide a crisp contrast.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 6. Coarsely grate the sweet potato (peel optional). Place in a sieve over a bowl and sprinkle with sea salt; set aside. Finely dice the onion. Finely chop or grate the garlic and ginger.
- Heat a medium frying pan with 1 tbsp oil on medium heat. Add the venison, season with sea salt and cook for 5 mins, turning until browned on all sides. Then, add the onion, garlic and ginger and cook for 5 mins, until softened.
- Add the spice mix and tomato puree, cook for 1 min, then add 350ml hot water (200ml for 1 person). Crumble in half the stock cube and stir. Bring to a boil then cover with a lid. Simmer for 20 mins, until thickened. Add a splash of water if it gets too thick.
- Meanwhile, squeeze out the water from the sweet potato and transfer to a mixing bowl. Add the flour, 1 egg (beaten) and 1 tbsp oil. Mix well, then shape into 6 small patties. Place onto a lined baking tray and bake for 15 mins, until golden and cooked through.
- Bring a small saucepan filled with hot water to a boil. Carefully lower in the remaining egg. Boil for 6 mins, then remove. Run under cold water and carefully peel, then cut in half.
- Stir the spinach through the curry to wilt. Season with sea salt and black pepper to taste and then serve alongside the sweet potato bhajis. Garnish with the soft-boiled egg and a twist of black pepper.
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