Kangaroo Curry

Cook some rice. I use Basmati. Add Turmeric is you like. 

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

1 x Tablespoon Garam Masala 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. A few Bay Leaves, 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. It also goes well with Afghan Garlic Bread which you toast in an air-fryer.