Peel and finely chop the onion. Halve the pepper. Scoop out the seeds and white bits. Roughly chop it. Rinse and roughly chop the tomatoes. Chop the venison into smallish, bite-size pieces.
Warm 1 tsp olive oil in a pan. Add the venison. Fry over a medium heat for 5 mins till the venison is browned. Turn once or twice to make sure it browns evenly. Lift the venison out of the pan. Pop it on a plate.
Add the onion to the pan. Season with salt and pepper. Fry over a low heat for 5 mins till the onion looks soft and glossy. Stir now and then to stop it sticking. Add the pepper and tomatoes with a splash of water. Fry for another 5 mins till all the veg is soft.
While the veg cook, peel and grate the garlic and ginger. Halve the chilli. Scoop out the white bits and seeds (or leave them in for extra heat). Finely chop the chilli. Rinse and pat the parsley dry. Finely chop the stalks and leaves but keep them separate.
Fill a kettle and boil it. Stir the garlic, ginger, chilli and parsley stalks into the veg. Add half of the sachet of The Colonel's Mild Spice Mix to the pan. Stir and fry for 1 min till the pan smells sweet and aromatic.
Add the venison back to the pan with any juices. Pour in 150ml hot water from the kettle. Cover. Bring to the boil. Turn the heat down. Simmer for 30-35 mins till the venison is tender.
While the curry cooks, halve the cauliflower. Break the florets from one half into small pieces. Roughly chop the stalks. Pop the stalks and florets into a processor. Blitz for 1-2 mins till the cauliflower is chopped into 'rice'. If you don’t have a food processor, use a grater to coarsely grate it.
Pop the rice in a heatproof bowl. Cover with hot water from the kettle. Soak for 5 mins. Drain well. Stir in most of the parsley. Serve the rice with the venison curry topped with the last of the parsley.