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.
calories: 499, protein: 14.1 g, carbs: 62.1 g, fat: 25 g, sugars: 19.1 g, sodium: 270 mg
1 red onion, diced
1 tablespoon mild curry powder
1/4 teaspoon chili powder
1 1/2 kg mixed chopped vegetables (1 big sweet potato, 1 eggplant, 1 carrot, green beans, grean peas)
1 can chickpeas, drained
1 handful fresh cilantro (coriander leaves), chopped
salt, to taste
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.
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. Season to taste. 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:
Put the chickpea and vegetable curry mixture into a pot and add 1 cup water.
Bring to a boil and cook, stirring occasionally, for about 5 minutes.
Remove from the heat, cover and let stand for another 10 minutes until rehydrated.