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Venison and Chickpea Curry

Venison and Chickpea Curry

Kate Schat
Venison Chickpea Curry is not a fancy curry recipe. There are no elaborate spice pastes and steps. It’s bare bones, super fast, simple ingredients and damn tasty. Everyone in our family loves it!
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 5 servings
Calories 565 kcal

Ingredients
  

  • 1 pound ground venison sub another wild game or domestic meat like beef, pork or turkey
  • 1 onion diced
  • 1- 14 ounce can chickpeas or 1 ¾ c cooked chickpeas
  • 2 cans full fat coconut milk
  • 2 tablespoon good quality curry powder take it down a teaspoon or two if you’re reeeeeally sensitive to spice. I am  and this is fine for me and the kids as is
  • 2 cups stock beef, chicken, veggie, any!
  • 2 tablespoons honey

Instructions
 

  • Heat a 4 quart or larger pot on medium high heat.
  • Drizzle in a bit of olive oil or another fat and swirl around.
  • Add the venison and onion to the pot and brown until cooked through.
  • Add the remaining ingredients.
  • Bring to a boil then turn down to a simmer and simmer for 20-30 minutes until thickened.
  • Serve over rice or with naan/pita for dipping in the sauce.

Notes

Crockpot Variation: 
Brown the ground meat and onion together. Put it and the remaining ingredients into the crockpot on low all day or high for half the day. You may want to add less stock to the crockpot version as it won’t boil off the same way. Maybe 1 cup?

Nutrition

Calories: 565kcalCarbohydrates: 27gProtein: 28gFat: 41gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 73mgSodium: 703mgPotassium: 832mgFiber: 5gSugar: 9gVitamin A: 237IUVitamin C: 4mgCalcium: 84mgIron: 10mg
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