The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Posh venison, fennel seed & chickpea curry
Our posh-nosh curry is a feast of flavour. Venison (already slow-cooked to perfection), roasted squash and chickpeas bring plenty of substance, while a tomatoey curry sauce gets a fragrant twist from fennel seeds. A handful of fresh mint and a swirl of yogurt make this upmarket dinner a real treat.
SWK: High protein
Plants 6
SWK: High fibre
Serving size
Ingredients
- 1 handful of fresh mint
- 1 tsp fennel seeds
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 2 tbsp tomato purée
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 onion
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 chilli
- 230g chickpeas (Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
- 1 small butternut squash
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 527
Protein: 52g
Carbs: 63g
Fat: 6.8g
Ingredients
- 1 large butternut squash
- 2 onion
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 chilli
- 460g chickpeas (Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
- 550g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 4 tbsp tomato purée
- 2 tsp fennel seeds
- 2 handful of fresh mint
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 380g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 508
Protein: 52g
Carbs: 58g
Fat: 6.8g
Posh venison, fennel seed & chickpea curry
Our posh-nosh curry is a feast of flavour. Venison (already slow-cooked to perfection), roasted squash and chickpeas bring plenty of substance, while a tomatoey curry sauce gets a fragrant twist from fennel seeds. A handful of fresh mint and a swirl of yogurt make this upmarket dinner a real treat.
Cook time:
40 mins
Cuisine:
Indian
Food group:
Beef
Allergens: Milk
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 2x large saucepan
Roast the veg
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes. Peel the onions and cut each into 8 wedges.
- Put the squash and onions on a baking tray lined with baking paper, sprinkle over a pinch of the curry powder and spritz with cooking spray. Roast for 25-30 mins until soft and golden.
Get curried away!
- Meanwhile, finely dice the chillies (deseed for less heat).
- Put a large saucepan over a medium heat. Tip in the chickpeas and their water and the venison and its gravy. Add the tomato purée, tomatoes and half the diced chilli (to taste), then tip in the fennel seeds and remaining curry powder.
- Pour in 100ml water (150ml for 4 portions) and simmer for 10-12 mins. When your curry is hot, use a wooden spoon to break up the venison into large chunks.
Bring it all together
- Finely chop half the mint leaves.
- When the roasted veg are done, stir them into the venison and simmer for 2 mins, then remove from the heat and leave to cool slightly.
Finish & serve
- Stir the chopped mint and the yogurt through the curry.
- Dish up, then top with the remaining diced chilli (to taste) and scatter over the mint leaves.