When left to my own devices, down to a few ingredients and a rumbling belly, I tend to gravitate towards dishes with either a Mexican/Latin taste, or something Indian. Making a curry is something I definitely don’t do even close to as good as my local Indian restaurant does, but the warm, spicy flavors are definitely a regular in my own cooking.
This dish was thrown together early one morning. I think the first time I made it, we were expecting a storm with strong winds, and so I decided to do a dump-cooking style dish on our wood stove, this way dinner was something I wouldn’t have to worry about.
Don’t have a wood stove? Or cooking out of wood-burning season? This recipe can easily be made in a slow cooker as well, or left to simmer on low on your stove.
1/2-lb ground venison
1/2 white onion, diced
3 cloves garlic, minced
2/3 cup dried chick peas
2 tomatoes, diced
2 cups Brussels Sprouts, halved
1 large sweet potato, cubed
1-pint chicken broth
1 pinch chili pepper flakes
3-tablespoons curry powder
1-tablespoon garlic powder
Salt & pepper to taste
- Prepare all ingredients, dump into dutch oven, or other cast-iron pot that will be safe for cooking on your wood-stove. (Or, in your slow cooker.)
- Put on wood stove, and allow to cook for 5-hours. (For a slow cooker, set on high for 4-5 hours, or low for 8). You will of course need to monitor how you are burning in your stove. Keep the dutch oven off to the side or towards the back, somewhere off from where your direct burning is taking place. You don’t want to be blasting your wood stove and have your pot right above that, as the liquid will cook off too quickly and everything will just start to burn. The trick is to keep it low and slow, just like you would in a slow cooker, or on your stove. Check in with it from time to time to make sure this is taking place.
- Add salt & pepper as needed before serving! This is great with toasted naan, or a nice chunk of sourdough bread.