Venison Curry with Sweet Potato and Chilli and Honey-Drizzled Parsnip Crisps

A flavorful venison curry paired with sweet potato, leeks, and crispy honey-drizzled parsnip ribbons, topped with cooling Greek yoghurt.

High Protein Venison Curry Sweet Potato Parsnip

Estimated Nutrition

Calories

493.2

kcal / serving

986.4 kcal total

Carbs

39.3g

per serving

78.6 g total

Fat

27.1g

per serving

54.2 g total

Protein

22.9g

per serving

45.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Greek Yoghurt

Fruits

piece

Lime

juice only

Liquids

tbsp

Red Wine

Meat

150

Venison Leg

boned and cubed

NutsSeeds

tbsp

Curry Powder

medium

tsp

Turmeric

0.5

tsp

piece

pinch

handful

fresh

handful

Mint

fresh

handful

Coriander

fresh, plus extra for garnish

OilsFats

tbsp

Vegetable Oil

500

Vegetable Oil

for deep frying

Other

tbsp

Honey

clear

Vegetables

Sweet Potato

peeled and cubed

piece

Leeks

baby leeks chopped

piece

Parsnips

peeled and cut into long thin ribbons

Method

Heat 15ml of oil in a frying pan over high heat and fry venison for two minutes.

Add curry powder, turmeric, cumin, bay leaves, and chilli flakes and cook for three minutes.

Heat remaining 15ml of oil in another pan and cook sweet potato and leeks covered for five minutes.

Combine venison with the vegetables and cook for three minutes.

Stir in red wine and lime juice and cook for two minutes before removing from heat.

Deep fry parsnip ribbons in hot oil for six minutes until golden and drain on paper.

Place parsnip crisps on a plate and drizzle with honey.

Stir herbs into curry and serve over crisps with yoghurt and coriander garnish.