quick and
simple
2 tbsp peanut oil
1 onion, sliced
1 tomato, roughly chopped
3 tbsp korma curry paste
500g kangaroo, diced
1 can chickpeas, rinsed and drained
Rice, to serve
Yoghurt, to serve
Coconut Salad
1 handful toasted cashew, chopped
3 tbsp desiccated coconut
3 springs coriander, chopped
Pinch chilli powder
Juice 1 lime
Heat oil in a large sauté pan and add onions, fry for 2-3 minutes to caramelise. Add the korma paste and fry for a minute. Now add the kangaroo, tomato, 1 cup of water and the chickpeas. Coat in the sauce and season with salt. Cook for 30-45 minutes, until tender.
For the quick coconut salad, combine the ingredients and season. Serve curry with rice, coconut salad and a dollop of yoghurt.