Venison Steak, Sweet Potato and Kale Curry – Church Farm Oxford

Ingredients

• 1 onion, chopped
• 2 garlic cloves, grated or chopped
• 1 tsp each of ground cumin, coriander, turmeric, garam masala and paprika
• 1 tbsp tomato puree
• 700g sweet potato, cut into 1 cm cubes
• 1 can coconut milk
• 400g venison haunch steak, cut in 2cm cubes
• 1 bag kale, leaves torn off the stalks
• 1 lime, juice
• Handful of chopped coriander