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

Rice, coriander and lemon juice to serve

INSTRUCTIONS:

INGREDIENTS

Fry your onion and olive oil in a pan until fragrant.
With kitchen scissors, chop you kangaroo sausages into bite size pieces and add to the pan
Cook until browned on both sides.
Whilst the kangaroo is browning, dice the pumpkin, carrot and broccoli and set aside.
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.
Add in the curry powder, garlic paste, turmeric and salt and pepper.
Set on low for 4 hours.
At 4 hours, turn the heat to high and add in the remaining vegetables
Cook on high for 2 hours
Serve with rice, greek yogurt, lemon juice and optional coriander.