Chickpea and Spinach Curry
Chickpea and Spinach Curry
The Chickpea and Spinach Curry is a super-healthy vegan curry. It’s packed full of flavor, colour and essential nutrients as calcium, iron, manganese, vitamin A and C. This simple backpacking meal is delicious by itself, but would also be awesome with some chapati or pita bread
servings: 1
|
calories: 698
|
cooking time: 15 min
|
weight: 100 gr /
oz
Category: dairy-free, dehydrated, dinners, gluten-free, high-energy, indian, lightweight, one-pot, vegan, vegetarian
nutrition info:
calories: 698, protein: 19.9 g, carbs: 85.7 g, fat: 33.2 g, sugars: 11.4 g, sodium: 61 mg
you'll need:
1/4 cup dehydrated cooked basmati rice
1/4 cup dehydrated canned chickpeas (garbanzo beans)
2 tablespoons coconut milk powder
1 tablespoon spinach powder or 1 handful dehydrated spinach
1/2 teaspoon mild curry powder
Salt, to taste
1/4 cup dehydrated canned chickpeas (garbanzo beans)
2 tablespoons coconut milk powder
1 tablespoon spinach powder or 1 handful dehydrated spinach
1/2 teaspoon mild curry powder
Salt, to taste
at home:
Combine all the ingredients in a zip lock bag.
on the trail:
Put the chickpea and spinach curry mixture into a pot and add 1 cup water.
Bring to a boil and cook, stirring occasionally, for about 10 minutes, until rehydrated.
Can I make the recipe and then dehydrate it at once like some others I’ve seen here? I have a dehydrator.
To rehydrate, I’ve always just boiled water and then let it soak for about 10-15 min. Never had any problems. Is there a reason, you “cook” it instead of soaking?
It’s totally ok to soak meals instead of cooking. We just want to get our food “now” 🙂