Kangaroo Curry

Cook some rice. I use Basmati. 

Blender Sauce:

In the blender, put the following:

• 1 x Brown Onion
• 2 x Red Chillies
• 4-6 x Garlic Cloves
  
• 2 x Tablespoon Fresh Ginger
• 2 x Teaspoon of Coriander
• 2 x Teaspoon of Turmeric
• 4 x Tablespoon Curry Powder
• 2 x Teaspoon of Vegetable Stock Powder
• 400 grams Tomatoes
• 1 x Can of Coconut Cream 400ml or some Olive Oil

Blend thoroughly.

Additional Ingredients:

You'll also need a pound or two of Diced Kangaroo. Several diced Potatoes, and several sliced Carrots. I'm often cooking for seven. So, adjust accordingly. Several diced Potatoes, and several sliced Carrots. Also, Beans or Peas. 

Cooking Method:

Put sauce, potatoes, and carrots in the Crockpot and slow cook for 4 hours or pressure cook for about 30 minutes and let it sit for another 30 minutes. Don't open the Crockpot. 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. 

Serve over the rice.