Mixed Vegetable Sabji

servings: 4 | calories: 698 | cooking time: 15 min | weight: 100 gr / oz

Category: dairy-free, dehydrated, dinners, gluten-free, high-energy, indian, lightweight, one-pot, paleo-friendly, vegan, vegetarian

nutrition info:

calories: 579, protein: 19 g, carbs: 70.7 g, fat: 27 g, sugars: 9.8 g, sodium: 913 mg

you'll need:

2 tablespoons olive oil
1 red onion, diced
2 teaspoons mild curry masala
1 teaspoon turmeric powder
1 teaspoon chili powder
1.5 kgs mixed vegetables (3.3lb), chopped
1 can coconut milk (400g/14oz)
1 can chickpeas (400g/14oz), drained. *Note: for Paleo version omit the chickpeas
Salt, to taste
1 handful coriander leaves, chopped

at home:

Heat the olive oil in a large saucepan. Add onions and cook until soft and translucent.
Stir in spices, heat for another minute together.
Add vegetables and coconut milk. 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 equal portions (about 100 gr/ 3.5 oz each) and put into separate zip lock bags.

on the trail:

To rehydrate 1 portion:

Put the dried meal in a pot and add 2/3 -1 cup water.
Bring to a boil and cook, stirring occasionally, for about 10-15 minutes, until rehydrated.
Serve with tortilla or chapati.

Note: You can add to the dried meal 1/3 cup dehydrated cooked rice for extra calories.

more recipes from this category:

3 mushroom risotto, dehydrated backpacking meals, lightweight backpacking recipes

12 Comments

Julia RM on July 14, 2021 at 11:55 am

Hey,
I was wondering how long the dehydrated food was okay to eat before it turns bad/ moldy/ something? Thanks 🙂

- Tanya Krezevska on July 19, 2021 at 10:08 am
  
  If the food was dehydrated properly it never comes moldy and can be stored for years!
  
Charlotte on March 22, 2019 at 6:47 pm

Sorry for submitting my comment twice! Late night cooking! Thank you for the recipe! It’s delicious so far 🙂

Charlotte on March 22, 2019 at 6:46 pm

Is there any way to rehydrate this meal using boiling water instead of boiling the water and curry bark mixture together?

Charlotte on March 22, 2019 at 6:35 am

Is there any way to rehydrate this recipe by adding boiling water instead of by boiling the water with the mix in it?

- Tanya Krezevska on March 22, 2019 at 1:22 pm
  
  Sure! You can rehydrate this dish by adding boiling water too. However, rehydration time will increase up to 20-30 minutes.
  
  - Charlotte on March 22, 2019 at 6:48 pm
    
    Awesome!! Thank you so much 🙂
    
[email protected] on March 4, 2018 at 5:10 pm

Enjoyed the step by step photos and instructions for the mixed vegetable Sabji! How do I get access to all of the vegan step by steps with photo and instruction?

- Tanya Krezevska on March 5, 2018 at 4:54 pm
  
  Hi Jason! You can find collection of backpacking vegan recipes here:http://www.trail.recipes/recipe-collection/vegan/
  However, not all of them have step-by-step photos.
  
Tom on November 2, 2017 at 4:26 pm

Just come across your site after looking around for dehydrated recipes so I can make some lovely, healthy meals when out camping. Lovely site and very well put together. Just a quick question about this recipe (http://www.trail.recipes/recipes/mixed-vegetable-sabji/), it says 1.5kg mixed veg. How many servings per person does this recipe cater for? Thanks. Tom 🙂

- Tanya Krezevska on November 2, 2017 at 5:04 pm
  
  Thank you, Tom! This recipe makes about 4-5 portions. Here is the step-by-step photos&instructions for Mixed Vegetable Sabji >> http://www.trail.recipes/blog/chickpea-and-vegetable-curry/
  
  - Tom on November 2, 2017 at 8:47 pm
    
    Thanks, Tanya! Ace! 🙂