1 tbsp olive oil
1 brown onion
*1 packet K-roo kangaroo sausages
1 can tinned tomatoes
1 can light coconut milk
1 can tinned lentils
2 cups diced pumpkin
1 chopped carrot
1/2 head broccoli
1 cup mushrooms
1 cup frozen peas
2 cups low salt vegetable stock
1 tbsp minced garlic
2 tbsp curry powder
1/4 tsp turmeric powder
Salt and pepper to taste
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Rice, coriander and lemon juice to serve
INSTRUCTIONS:
INGREDIENTS
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Fry your onion and olive oil in a pan until fragrant.
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With kitchen scissors, chop you kangaroo sausages into bite size pieces and add to the pan
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Cook until browned on both sides.
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Whilst the kangaroo is browning, dice the pumpkin, carrot and broccoli and set aside.
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Once the kangaroo is browned, add to the slow cooker along with the pumpkin, carrot, mushrooms, lentils, tinned tomatoes, coconut milk and stock and stir.
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Add in the curry powder, garlic paste, turmeric and salt and pepper.
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Set on low for 4 hours.
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At 4 hours, turn the heat to high and add in the remaining vegetables
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Cook on high for 2 hours
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Serve with rice, greek yogurt, lemon juice and optional coriander.