Sambar Curry with Beans and Rice

 

 

A hearty one-pot feed that’s perfect for slow afternoons at camp or when you’ve got a backstrap in the freezer that’s calling for something different. This venison curry packs in the flavour with a rich blend of spices, fresh veg, and a low, slow cook that does all the heavy lifting. Serve it over rice and you’re set.

Thanks to Luke Grant for this recipe:

Ingredients:

1 kg venison (backstraps work well)

2 large brown onions, sliced

4 cloves garlic, crushed

12 curry leaves

2 green chillies (optional, adjust to taste)

4 large tomatoes, diced

4 potatoes, peeled and diced

½ kg green beans, trimmed

3 tbsp tomato paste

¼ cup white vinegar

2 tsp salt

Olive oil

Basmati rice (to serve)

Spice mix (all flat teaspoons):

Chilli powder

Garlic powder

Ginger powder

Turmeric

Garam masala

Cumin

Coriander

Sugar

Salt

 

Method:

In a large pot, heat a generous splash of oil. Add the onions, garlic, curry leaves, and cook over medium heat until onions soften (don’t brown them).

Pour in the vinegar and cook for another 5 minutes.

Stir in all dry spices along with the tomato paste. Cook until the oil separates from the mix — this step is key for unlocking flavour.

Add the venison, diced tomatoes, green beans, and chillies. Stir in 2 teaspoons of salt.

Cover and simmer gently on low heat. If it looks a bit dry, add a splash of water — the tomatoes should mostly take care of the liquid.

Once the beans are tender, add the diced potatoes and cook until soft.

Serve it up hot over a bed of steamed basmati rice.

 

Notes from the bush kitchen:

The longer it simmers, the better it gets. Low and slow brings out deep flavour, especially in the backstraps. Adjust the heat depending on your love of chilli.