Chickpea and Vegetable Curry

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.

servings: 4 | calories: 499 | cooking time: 15 min | weight: 95 gr / oz
Category: dairy-free, dehydrated, dinners, gluten-free, high-energy, indian, lightweight, one-pot, vegan, vegetarian

nutrition info:

calories: 499, protein: 14.1 g, carbs: 62.1 g, fat: 25 g, sugars: 19.1 g, sodium: 270 mg

you'll need:

1 tablespoon coconut oil
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

at home:

chickpea and vegetable curry, dehydrated backpacking meals, backpacking recipes

Heat the coconut oil in a large saucepan. Add onions and cook until soft and translucent.

chickpea and vegetable curry_step1

Stir in spices, heat for another minute together.

chickpea and vegetable curry

Add vegetables and 1 cup water. Bring to a boil.

chickpea and vegetable curry_step2, dehydrated backpacking meals

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.

chickpea and vegetable curry_step3

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.

chickpea and vegetable curry_step4

Dehydrate at 63C/145F for 8-10 hours until brittle.

chickpea and mixed vegetable curry dried, dehydrated backpacking meals

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.


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