Healthy Venison Curry – Primal Low Carb

When you think curry, you are probably thinking of a Saturday night, a few beers with your friends… well think again. This is a super healthy curry you can do any day of the week and it won’t leave you feeling fat, bloated or heavy! This recipe has optimal amounts of protein and healthy fats and is low in carbohydrates.

Who says you need to have rice with a curry – we have included a yummy cauliflower rice and I promise you, you won’t even know the difference. Low carb, highly nutritious and tasty!

Venison is a nice change, being one of the leanest and very tender red meats. This Venison curry is a great option in the cooler months and it includes the spice Turmeric, one of nature’s most powerful healers which has been shown in multiple research papers to aid in fat metabolism and help in weight management.

Ingredients

  • 250g Diced Venison
  • 2 chopped Garlic Cloves
  • A pinch of Sea Salt
  • A glug of Olive Oil
  • 1 large finely chopped Onion
  • Red or Green Sliced Chilli, deseeded
  • 4 Cloves
  • 1 tsp Garam Masala
  • 1 tsp Ground Coriander
  • 1 tsp Turmeric
  • 1 ½ tsp Ground Cumin
  • 400ml can Organic Coconut Milk
  • Juice from ½ Lemon
  • 1 mug of halved Cherry Tomatoes
  • A few handfuls roughly chopped Spinach

Method

  • – Crush the Garlic Cloves with the Salt and rub into the Meat, set aside
  • – Gently heat the frying pan with Oil and cook the Onion until softened but not coloured (about 5 mins).
  • – Add fresh Chilli and cook for a further minute
  • – Add the Meat and cook until it’s nicely browned and caramelised.
  • – Add the Spice and cook on a low heat for a few moments
  • – Pour in the Coconut Milk and stir.
  • – Put a lid on and let it simmer for 20-30 minutes until the Meat is tender.
  • – If the Sauce is looking too thick during the cooking process, add a glug of water.
  • – Add Tomatoes and Spinach and cook for a further minute
  • – Finish with the Lemon Juice, adjust Spices, Salt or Fresh Chilli, if needed.

Cauliflower Rice

  • 1 head cauliflower (or however much you want)
  • 2 glugs olive oil or a knob of butter
  • Steam cauliflower in a saucepan just enough to soften it. DO NOT ADD WATER, as it will become soggy. There is plenty of moisture in the cauliflower.
  • Process the cauliflower in a food processor until it is the size of rice or couscous, either using a plain steel blade or a shredder blade. Alternatively, you can shred it with a hand-held grater, or even a knife. The key is to make it fine.
  • Saute the cauliflower in a pan with oil and any additional seasonings you desire-garlic, ginger, pepper.

Source by Krystie Millward