Kangaroo Curry

Nutriscore Rating: 76/100

Dive into the bold flavors of Australia with this Kangaroo Curry, a uniquely delicious dish that blends tender kangaroo meat with the rich, aromatic spices of Indian cuisine. Perfectly simmered in a creamy coconut milk and tomato-based sauce, this recipe features a medley of warm spices like cumin, coriander, turmeric, and garam masala, with a touch of optional cayenne pepper for a fiery kick. The kangaroo meat is seared to perfection, then slow-cooked to tenderize and absorb the vibrant flavors. Served over fluffy basmati rice and finished with a sprinkle of fresh cilantro, this exotic curry is both a culinary adventure and a comforting meal. Ideal for dinner parties or a cozy night in, this recipe offers a high-protein, dairy-free option that’s sure to impress. Indulge in this fusion of native Australian ingredients and traditional curry, and make dinner unforgettable!

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 500 grams kangaroo meat (cubed)
• 400 ml coconut milk
• 1 large onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper (optional for heat)
• 400 grams canned diced tomatoes
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 2 cups basmati rice (cooked, for serving)

📝 Instructions

9 steps

1. Heat the vegetable oil in a large pan or pot over medium heat.

2. Add the finely chopped onion and sauté for 5-7 minutes, or until softened and golden brown.

3. Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

4. Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using). Cook the spices for 1 minute, stirring constantly, to release their aroma.

5. Add the cubed kangaroo meat to the pan and cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.

6. Stir in the canned diced tomatoes and bring to a simmer. Reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.

7. Pour in the coconut milk and season with salt. Simmer gently for another 15 minutes, stirring occasionally, until the kangaroo meat is tender and the sauce has thickened.

8. Taste and adjust seasoning if needed.

9. Serve the kangaroo curry over cooked basmati rice and garnish with fresh cilantro.

Nutrition Facts

1 serving (1911.6g)

Calories		1625
% Daily Value*
Total Fat		49.9 g	64%
	Saturated Fat	10.1 g	50%
	Polyunsaturated Fat	20.2 g
Cholesterol		283 mg	94%
Sodium		3264 mg	142%
Total Carbohydrate		172.2 g	63%
	Dietary Fiber	14.2 g	51%
	Total Sugars	46.8 g
Protein		125.9 g	252%
Vitamin D		0.0 mcg	0%
Calcium		334 mg	26%
Iron		25.7 mg	143%
Potassium		3410 mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 449 cal (27.4%%)

Protein: 503 cal (30.7%%)

Carbs: 688 cal (42.0%%)