Healthy Venison Curry – Primal Low Carb

Indian chicken curry
By pelican on 2015-01-10 18:32:06
tags 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 wont 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 wont 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 natures most powerful healers which has been shown in multiple research papers to aid in fat metabolism and help in weight management.

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 tsp Ground Cumin

400ml can Organic Coconut Milk

Juice from Lemon

1 mug of halved Cherry Tomatoes

A few handfuls roughly chopped Spinach

-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 its 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 desiregarlic, ginger, pepper.

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