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Vegetable Yellow Curry

I love curries. All sorts of them: veg and non-veg, spicy or mild. They are full of colour and flavour; are easy to make and taste great.
This spicy vegan curry made with three ingredients only: mixed vegetables of your choice, yellow curry paste and coconut milk. Serve it with plain basmati or jasmine rice for a delicious, healthy, and nutritious backpacking dinner.

servings: 2, cooking time: 20 min, weight: 170 g / 6 oz, cooking gear: one-pot

Category: asian, dairy-free, dehydrated, dinners, gluten-free, lightweight, one-pot, vegan, vegetarian

nutrition info:

calories: 445, protein: 7.6 g, carbs: 61.1 g, fat: 17.2 g, sugars: 5.5 g, sodium: 263 mg

you'll need:

100g/3.53oz basmati rice
1 tablespoon Thai yellow curry paste
2 cups frozen vegetable mix
4 tablespoons coconut milk powder

at home:

Cook the rice according to package instructions.
Drain and cool slightly.
Spread rice, vegetables and curry paste on separate dehydrator trays, covered with non-stick sheets or parchment paper.
Dry at 135F/57C  4-8 hours.
Put the dried meal  into a zip-lock bag. Add coconut milk powder and seal.

on the trail:

Pour vegetable curry mixture into the pot;  add 2 cups water.
Place pot over medium heat and bring to a boil.
Cook, stirring occasionally, for about 5 minutes.
Remove from the heat, cover, and let stand another 5-10 minutes to rehydrate meal completely.

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5 Comments

  1. Scotty on December 1, 2017 at 7:58 pm

    The photo shows the rice and curry separate. The instructions indicate dehydrating the curry separately from the rice. But the remainder of the packaging instructions seem to imply putting rice and curry (dry) back together, and the cooking instructions do not mention their being cooked separately. Recognizing the either way could be accurate and tasty, what was your intended procedure?

    • Tanya Krezevska on December 1, 2017 at 9:41 pm

      Hi Scotty! As we often go to the wilderness for 7-9 days, We try to make our life/cooking easier and put rice and vegs together to make a one-pot meal.

  2. Matt Remkus on August 30, 2016 at 10:17 am

    Curry has become an integral part of British cuisine, so much so that, since the late 19, chicken tikka masala has been referred to as “a true British national dish”.

  3. Mieka on July 19, 2016 at 6:03 am

    Hi,

    Can i ask – Can i store this in air tight (mylar) bags. With or Without oxygen absorbents (if i don’t need to i wont buy any) in the pantry until i take these camping or what have you.

    I have read alot of these sorts of recipes online, this recipe being the easiest one by the looks (so thanks for that, i am loving this site!)

    But i just wondered as so many people then put the zip locked food in the freezer. But i want to store these read made meals in my pantry. Would it spoil?

    Mieka

    • Tanya Krezevska on July 19, 2016 at 9:14 am

      Hi, Mieka! You can store zip-lock packed dried food in your pantry for 2-6 months. If you want to keep it longer, better to vacuum-seal bags and put them in a freezer.

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