Venison Lentil Curry
A hearty and flavorful venison lentil curry combining the rich taste of venison with the bold spices of a vegan lentil curry, perfect for a satisfying meal.
Ingredients
- 1 cup red lentils
- 1 can coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
- 200 grams venison, cubed
Instructions
- Rinse 1 cup of red lentils thoroughly under cold water until the water runs clear. In a large pot over medium heat, sauté 1 diced onion for 3-4 minutes until translucent. Add 2 minced garlic cloves and cook for another 30 seconds until fragrant. Add 200 grams of cubed venison, cooking until browned on all sides, about 5-7 minutes. Stir in 1 tbsp curry powder and 1 tsp turmeric, cooking for 1 minute to toast the spices. Add the rinsed lentils and 1 can of coconut milk. Stir well to combine. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally. Season with salt and pepper to taste. The lentils should be soft, and the curry thick. Serve hot over rice or with naan bread.