# Kangaroo Curry

**Blender Sauce:**

In the blender, put the following:

- 350ml of pureed **Tomatoes** or half a bottle of **Passata**
- 1 x **Brown Onion**
- 1-2 x **Chillies**
- 4 x **Garlic Cloves**
- 2 x Tablespoons Fresh **Ginger**
- 2 x Teaspoons of **Coriander**
- 2 x Teaspoons of **Turmeric**
- 3 x Tablespoons **Curry Powder**
- 1 x Tablespoon **Garam Masala**
- 2 x Teaspoons of **Vegetable Stock** Powder
- 4 x Tablespoons of **Olive Oil**

Blend thoroughly.

**Additional Ingredients:**

You'll also need **500g of diced Kangaroo**, several diced **Potatoes**, and several sliced **Carrots**, a few **B<span class="wprm-recipe-ingredient-name">ay Leaves, </span>**<span class="wprm-recipe-ingredient-name">a **C**</span>**<span class="wprm-recipe-ingredient-name">**innamon** Quill, </span>**and some **Beans** or **Peas.**   
  
**Cooking Method:**

Put everything in the **Pressure Cooker** except the beans or peas, then pressure cook for 30 minutes, then let it sit for one hour. **Don't open the Pressure Cooker. Don't add any water.** The Crockpot keeps all the steam in and can end up like a puddle. Finally, add beans or peas and let them steam until done.

**Cook some rice. I use Basmati. Add Turmeric if you like.**

**Serve over the rice. It also goes well with Afghan Garlic Bread, which you toast in the air fryer.**

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