Venison-Pumpkin Curry

  • 2 tablespoons vegetable oil, divided
  • 1/4 teaspoon dried crushed red pepper
  • 3 tablespoons Major Grey chutney
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced peeled fresh ginger
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon salt
  • 1 3/4 cups (350ml) coconut milk, divided
  • 1 pound thinly sliced venison or lean beef
  • 2 large onions, sliced
  • 2 large garlic cloves, chopped
  • 1 1/2 cups cubed cooked pumpkin

In a small bowl, mix together the first 7 ingredients (1 1/2 tablespoons of vegetable oil through salt) and 4 tablespoons of the coconut milk. Add the venison or beef to the mixture and toss to coat evenly. Set aside.

Place the remaining 1/2 tablespoon of vegetable oil in a deep skillet and heat over medium-high heat. Add the onions and garlic and cook until softened and fragrant. Add the venison or beef and cook for an additional 8-10 minutes over medium-low heat.

Add the pumpkin and cook for another 4-5 minutes or until the pumpkin is heated through. Serve with rice.

  • Yields: 4 servings
  • Preparation Time: 40 minutes

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