A simple and quick curry, I use a courgette base for the sauce, but you can use tomatoes or lentils, both work really well. You can cook the whole thing while the rice is cooking…
Prep: 5min Cook: 12min
Ingredients
200g venison, cubed
200g pumpkin, cubed
1/2 onion chopped
250ml courgette puree (base)
2 chillies (chopped)
2 garlic cloves (crushed)
6 cumin seeds (husks discarded)
2 tsp cumin
2 tsp corriander
1 tsp garam masala
1/2 tsp turmeric
1 dstspn sour cream
salt & pepper
Method
- in a hot frying pan with a little olive oil seal the venison, colouring the outside and reserve in a bowl.
- Add the onions and pumpkin to the pan, fry until they just start to colour.
- Add all the spices and fry for 20 sec until you can smell they have cooked.
- Add the courgette and a pinch of salt, cook for 8min on a medium heat until the pumpkin is cooked.
- Turn down low. Add the venison, cream and season with salt and pepper to taste.
- Serve on a bed of rice or with naan bread.
