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
Salt
1/4 cup dehydrated canned chickpeas
2 handfuls dehydrated spinach
2 tablespoons curried pumpkin powder
2 tablespoons coconut milk powder
Salt
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.
