Kangaroo certainly packs a nutritious punch! When it comes to kilojoule and fat content, kangaroo fairs better than beef, lamb, and even chicken. It’s protein is important in any strength training regimen to build lean muscle – but even if you’re not lifting in the gym, it works to satiate you for longer, meaning less after-meal snacking! Adjust the spices in this dish to suit your tastes, and it will be a regular on rotation at your house!
- 1 tbsp coconut oil
- 400g kangaroo mince (can turkey or quorn)
- 1 onion, finely chopped
- 1 400g tin cannellini beans
- 1 400g tin chopped tomatoes
- 2 carrots, diced
- 1 red capsicum, diced
- 1 cup salt-reduced vegetable or beef stock
- 2 tbsp tomato puree
- 1 tsp each of paprika, chilli powder and curry powder
- 1 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
- 2 zucchinis, grated or spiralized
- Heat the oil in a large saucepan over a medium heat.
- Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.
- Add carrot, capsicum and spices, then cook for around one minute.
- Add tinned tomatoes, beans, stock, tomato purée, freshly ground black pepper.
- Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.
- To serve, divide the zucchini between four dishes, spoon equal portions of chilli over each and sprinkle with parsley.