Venison Curry over Cauliflower ‘Rice’

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I have been wanting Indian food since a new Indian restaurant has opened in town and everyone is talking about it. But our budget is tight right now and the restaurant is quite spendy. So I decided to make a curry and since venison (deer) is what I had thawing out it became a venison curry. I found this recipe and used it as a guide adjusting for what I had on hand. I would normally put curry over rice but I had a head of cauliflower I wanted to use up and decided to try to make Cauliflower Rice. Delicious! The curry was a tasty compliment to the cauliflower or maybe the cauliflower was a tasty compliment to the curry. Either way, it was a winner.


1 pound (more or less) venison, cut in bite size chunks

Coconut oil or butter for browning

1/2 (or one whole) onion, sliced thin

3 Tablespoons (more or less) curry powder

1/2 teaspoon garlic powder or a clove or two fresh minced garlic

1 small can tomato sauce

1-2 cups broth or water

2 tomatoes, diced

1/2 can coconut milk

Salt and pepper to taste

Brown the venison in a good size skillet (I used a rather deep cast iron) using the oil as needed. When it is about halfway browned add the onions and let it cook a couple of minutes. Add the curry powder and stir it to coat the venison and onions. Stir in the garlic and tomato sauce. Add one cup of the broth/water and bring to a boil. Once it boils turn it down to a simmer allowing it to cook for 15 minutes or so stirring occasionally (add more broth/water during this time if needed). Stir in the diced tomatoes and let cook another 5 minutes or so then add the coconut milk stirring to combine.

Serve over Cauliflower Rice or regular rice.

Cauliflower Rice

1 head cauliflower


1/2 teaspoon garlic powder or a couple of minced cloves of garlic

salt and pepper to taste

Run the cauliflower through the food processor or grate it with a hand grater. Put a little oil in a skillet and turn on medium heat. Add the cauliflower and garlic. Cook and stir often until the cauliflower is heated through (it took me only 3 or 4 minutes). Season with salt and pepper.

This meal went together very quickly. I used my processor for the cauliflower and loved that it was done cooking in just a few minutes instead of rice which takes about 45 minutes.

Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at

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