Description
A rich and aromatic venison curry slow-cooked with warm spices, coconut milk, and tomatoes—perfect over jasmine rice.
Ingredients
- 2 lbs venison, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2-inch ginger, minced
- 1 red chili (optional), sliced
- 2 tbsp curry powder
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tbsp tomato paste
- 1 tbsp tamarind paste (optional)
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp lemon juice
- Fresh cilantro, chopped
- 2 cups jasmine rice (to serve)
Instructions
1. Trim venison and season with salt, pepper, and cumin.
2. (Optional) Sear meat in hot oil for 2–3 minutes per side. Transfer to Crock Pot.
3. Sauté onion, garlic, ginger, and chili. Add spices and cook for 2 minutes.
4. Add mixture, tomatoes, coconut milk, paste(s) to Crock Pot. Stir.
5. Cook on low for 6–8 hours until tender. Remove lid in last hour to thicken if needed.
6. Stir in lemon juice, adjust seasoning, and serve over rice with cilantro.
Notes
Searing the venison adds extra depth of flavor but is optional for convenience.
Tamarind paste adds tanginess—substitute with a splash of vinegar or lemon juice if unavailable.
Use full-fat coconut milk for a richer curry.
Serve with naan or flatbread for an even heartier meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340