Kangaroo, Potato And Spinach Curry Recipe
Servings: 4
Ingredients
- 1 kg Kangaroo diced Salt & Pepper
- 2 Tbsp. grnd Coriander Vegetable Oil
- 1 x 2 tbs grnd Cumin
- 2 x diced brown onions
- 1 Tbsp. grnd Turmeric
- 2 x crushed clv garlic
- 200 gm Plain lowfat yoghurt
- 1 kg diced potato
- 1 x 410 g can Crushed tomatoes
- 1 x juiced lime
- 2 Tbsp. tomato paste
- 100 gm English Spinach
Directions
- 1. Combine Coriander, Cumin, Lowfat yoghurt and Lime in a large bowl, add in Kangaroo and mix well.
- 2. Cover and place in fridge for 2-4 hrs or possibly overnight, if possible.
- 3. Heat oil and cook garlic and onions till soft.
- 4. Stir in Kangaroo mix, potatoes, crushed tomatoes, tomato paste and seasoning.
- 5. Bring to slow boil.
- 6. Reduce to simmer for 1-1.5 hrs or possibly till tender.
- 7. Check seasoning and add in Spinach, simmer for 3-5 min or possibly till Spinach has wilted.
- Serve with Rice or possibly Nann bread and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 30 | 11% |
| Total Fat 3.53g | 4% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 257mg | 11% |
| Potassium 1569mg | 45% |
| Total Carbs 54.55g | 15% |
| Dietary Fiber 9.4g | 31% |
| Sugars 7.29g | 5% |
| Protein 9.72g | 16% |
