makes four servings
1 T olive oil
1 lb venison, cut into 1" cubes
fine sea salt
freshly ground black pepper
2 cloves garlic, minced
1 t chopped fresh ginger
1 small can of diced green chiles, drained
1 T curry powder
1 (14.5 ounce) can diced tomatoes with juice
1 small onion, chopped
1 C organic vegetable broth
1. Heat the olive oil in a large skillet over medium-high heat.
2. Brown the venison on all sides (about 1 minute).
3. Remove the browned venison from the skillet and place in a shallow bowl. Season with salt and pepper to taste. Set aside.
4. Reduce the heat to medium-low. Pour the drained green chiles into the skillet. Stir in the minced garlic and chopped ginger. Cook for about 1-2 minutes.
5. Add in the diced tomatoes and juice and stir to combine. Stir in the curry powder. Let simmer for about 5 minutes.
6. Place the chopped onion in the bottom of the slow cooker bowl. Place the browned venison on top. Pour the tomato-curry mixture over the top of the meat. Pour in the vegetable broth.
7. Place the lid on the slow cooker and cook on the low setting for 6-8 hours.
8. Serve the curry over jasmine rice.