Pumpkin Curry with Spinach and Chickpeas

Pumpkin Curry with Spinach and Chickpeas

This creamy vegetarian curry is a perfect warming dish to enjoy on the trail

servings: 1 | calories: 448 | cooking time: 20 min | weight: 103 gr / oz
Category: dairy-free, dehydrated, dinners, gluten-free, lightweight, one-pot, vegetarian

nutrition info:

calories: 448, protein: 15..2 g, carbs: 75 g, fat: 10.8 g, sugars: 8.6 g, sodium: 201 mg

you'll need:

1/4 cup dehydrated cooked basmati rice
1/4 cup dehydrated canned chickpeas
2 handfuls dehydrated spinach
2 tablespoons curried pumpkin powder
2 tablespoons coconut milk powder

at home:

Mix all the ingredients in a zip lock bag.

on the trail:

Pour dry curry mixture into the pot; add 1/2 to 2/3 cup  water and stir well.
Place pot over medium heat and bring to a boil.
Season to taste.
Cook, stirring occasionally, for about 10 minutes.
Remove from the heat, cover, and let stand another 5 minutes before serving.


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