Coconut Kangaroo Curry

An easy healthy meal prepared in my pressure cooker. If you don’t have a pressure cooker you can use your slow cooker, slow cook on the stove top or if you prefer a casserole dish in the oven. I love pressure cooking at the end of the day as it’s fast and it locks in all the flavour!

Here is what you will need:

500 grams of Kangaroo Rump (I’ve used free range from my local butcher)

1 Onion diced

1 clove of Garlic crushed

1/4 cup of Gluten Free Plain Flour

2 tablespoons of Yiah Sri Lankan Coconut Spice Blend

2 tablespoons of Tomato Paste

2 tablespoons of Organic Coconut Oil

1 tin of light Coconut Milk

To prepare:

Set the pressure cooker to saute and add the coconut oil, diced onion and crushed garlic. Add the diced kangaroo fillet and flour to a freezer bag and shake to coat. Add to the pressure cooker and saute until brown. Add the coconut milk, Sri Lankan Spice Blend and Tomato Paste and stir to combine. Pop on the pressure cooker lid and turn the knobto setting 5. Let it cook and then let out the steam or simply let it sit and the pressure cooker will let the steam out naturally. You can serve with rice or naan bread or sweet potato mash!

It’s that easy!




LJCoconut Kangaroo Curry

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