This flavoursome curry pie is great for the wet rainy weather and winter times. No added nuts, seeds or dairy to this recipe. Low carb and gluten free, friendly to diabetes, high cholesterol and high blood pressure. For this recipe paprika can be used instead of chilli powder. Reduce or increase the heat of chilli flavour to your taste.
Instead of kangaroo meat can use vegetables, seafood or other varieties of meat, remember the nutrition fact can vary.
Preparations + cooking times; 80 mins.
400 g cauliflower
500 g cubed kangaroo meat
200 g leeks, thinly sliced
100 g carrot, 0.5 cm size diced
2 (10 g ) garlic clove, finely chopped
1 bay leaf
1 tsp chopped rosemary leaves or 1/2 level tsp dried rosemary
1-2 level tsp mild chilli powder
2 tsp organic apple cider vinegar
1 1/2 level tsp coriander powder
1/4 level tsp cumin powder
1/4 level tsp fennel powder or seeds
1/4 level tsp cinnamon powder
1/4 level tsp turmeric powder
1/2 tsp fenugreek (optional)
1/2 level tsp pink Himalayan salt or choice of salt
1/2 level tsp ground black pepper
2 tbsp coconut oil or choice of oil
150 ml water
1. Heat oil in a saucepan over medium heat. When oil is hot, add leeks, garlic and fenugreek. Sauté until light brown. 2-3 minutes.
2. Add chilli, cumin, coriander and fennel stirring consistently until you can smell the aroma from the spices.
3. Add kangaroo meat,salt, pepper, cinnamon and turmeric and fry stirring consistently, until meat is sealed, brown coloured and all spices are well coated for 3-5 minutes.
4. Add apple cider, water, rosemary and bay leaf. Cover and bring to boil then simmer half covering the saucepan with the lid and cook for 20 – 25 minutes stirring from time to time.
5. Keep the sauce in the curry. When you bake the pie it is necessary to keep the gravy for moist texture to the pie, otherwise it can end up too dry.
6. Preheat oven 200°c ( fan forced oven 190°c).
7. Meanwhile cut cauliflower and broccoli into small florets, including any left stems, trim and cut into pieces florets size. (do not throw the stems from broccoli, cauliflower and cabbage as they have so many nutritious values). This is using more and wasting less.
8. Boil or steam the cauliflower for your required method. Mash the cauliflower and set aside.
9. Spoon the curry mixture into 4 individual prepared oven proof dishes or one oven proof dish.
10. Spoon carefully top with the mashed cauliflower and use the fork to spread the mash over the pie. It will be a rough texture on the pie.
11. Bake pie for preheated oven 35 – 40 minutes.