Dehydrated Backpacking Meals: Chickpea and Vegetable Curry
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.
How long do all these keep for in the ziplock bags? Do you need to keep them cool at all?
Shelf life of dehydrated food depends on many factors. If you need to keep it longer than 3 months, vacuum seal it and keep in a freezer. For shorter period, you can keep it in zip-lock bags in dark, cool place.
Made this for my recent hiking trip and it was great! Just a note that in the instructions it says to heat up Olive oil, but the recipe calls for coconut oil.
What vegetables do you recommend for the 1.5kg?