A superhealthy, delicious and easy-to-make vegan curry. Nearly any vegetable can be used for this recipe: cauliflower, eggplant, squash, sweet potato, green beans and others. Frozen veggies will work too.
Chickpea and Vegetable Curry Recipe
* Serves 4 * One-Pot* 95 gr/ 3.35oz * 499 Cal*
1 tablespoon coconut oil
1 red onion, diced
2 teaspoons garam masala powder
1 teaspoon turmeric powder
1/2 teaspoon chili powder
1.5kg/ 3.3lb mixed chopped vegetables (1 big sweet potato, 1 eggplant, 1 carrot, green beans, grean peas)
1 can (400g/14oz) chickpeas, drained
Salt to taste
1 handful chopped coriander leaves
8 tablespoons coconut milk powder
Heat the coconut oil in a large saucepan. Add onions and cook until soft and translucent.
Stir in spices, heat for another minute together.
Add vegetables and 1 cup water. Bring to a boil and season to taste.
Turn heat down to a medium-low. Put a lid on and leave to cook until veggies are tender, for about 30-40 minutes.
Add chickpeas and coriander leaves; stir well. Simmer for another couple of minutes.
Remove from the heat and cool thoroughly.
Spread the Chickpea and Vegetable Curry mixture on dehydrator trays covered with non-stick sheets or parchment paper.
Dehydrate at 63C/145F for 8-10 hours until brittle.
Divide dried meal into 4 equal portions (about 100 gr/ 3.5 oz each) and put into separate zip-lock bags. Add to each bag 2 tablespoons of coconut milk powder and seal.
On the trail:
To rehydrate 1 portion:
Put the dried meal in a pot and add 2/3 to 1 cup water.
Bring to a boil and cook, stirring occasionally, for about 10-15 minutes, until rehydrated.
Serve with tortilla or chapati.
Nutritional info: Protein 14.1 g, Carbs 62.1 g, Sugars19.1g, Fiber 17.3 g, Fat 25 g, , Sodium 270 mg
Note: You can add to the dried meal 1/3 cup dehydrated cooked rice for extra calories.