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

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.

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  1. Victoria Akins on July 20, 2019 at 7:06 am

    Can I make the recipe and then dehydrate it at once like some others I’ve seen here? I have a dehydrator.

  2. [email protected] on July 6, 2018 at 7:54 pm

    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?

    • Tanya Krezevska on July 7, 2018 at 4:23 pm

      It’s totally ok to soak meals instead of cooking. We just want to get our food “now” 🙂

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