Vegetable Yellow Curry

Vegetable Yellow Curry

I love curries. All sorts of them: veg and non-veg, spicy or mild. They are full of color and flavor; 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 | calories: 445 | cooking time: 20 min | weight: 170 gr / oz
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:

100 gs basmati rice (3.53oz)
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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  1. Claire on August 24, 2023 at 2:32 am

    Hi there,
    Thanks for such fantastic dehydrator recipes! With the frozen vegetables for this recipe, do you literally put the frozen veg straight onto dehydrator trays and dehydrate or do you cook veges first?

    • Tanya Krezevska on August 29, 2023 at 1:30 pm

      Hi Claire! Both methods are fine. but if you want to rehydrate vegs faster on the trail, just blanche them before.

  2. Brian on August 7, 2020 at 1:35 am

    Hi! I’m giving this recipe a shot for this upcoming weekend and am bulk drying all the ingredients so I can have a couple meals. The quantities listed above I assume are for pre-dehydrated amounts. What would be the equivalent of each once it is dehydrated? I’m guessing the rice will be about the same & I’ll just weigh it. But how about the veggies?

    Thank you!!

    • Tanya Krezevska on August 7, 2020 at 10:18 am

      Hi Brian! You can see examples of meals from dehydrated ingredients in our recipe database. My portion usually is a 1-cup size. It consists 1/4 cup dehydrated rice, 1/4 cup dehydrated meat or fish, and another 1/2 cup – vegetables, coconut milk or tomato sauce powder, spices. You can mix up ingredients in any proportions you want.

  3. [email protected] on July 29, 2020 at 9:10 pm

    Can I cook the meal at home, then dehydrate the finished meal? I’d break it up into pieces and put into a bag.

    • Tanya Krezevska on August 3, 2020 at 9:42 am

      Sure! But do not add coconut milk while cooking. Itherwise it will go rancid soon. Better to cook with water, dehydrate, and then add coconut milk powder

  4. Christen on June 10, 2020 at 7:41 pm

    Would I have to put it in a pot to boil or could I get away with pouring boiling water in to my cup of food and letting it sit?

    • Tanya Krezevska on June 12, 2020 at 8:53 am

      Hi Christen! Both methods are good.

  5. Tom on February 3, 2020 at 8:01 am

    So easy and so good. Used curry powder 1.5 tsp and worked very well. Thanks very much, the recipes on this site are great.

    • Tanya Krezevska on February 3, 2020 at 11:13 am

      Thank you!

  6. Melissa McMahon on June 6, 2019 at 7:22 pm

    Does curry paste dry to a powder? I’m just wondering if the fat in it will go rancid? Can you use a curry POWDER instead? and if so, how much?

    • Tanya Krezevska on June 10, 2019 at 2:21 pm

      Hi Melissa! I’m drying curry paste to a bark, then grind it into a powder. Just try to use curry paste with minimum fat content, or make your own from fresh ingredients. You can also use curry powder instead. 1 teaspoon will be enough for this recipe.

      • Anonymous on June 10, 2019 at 6:48 pm

        awesome! thank you. I will give it a try.

  7. Louise Anker Munck on January 9, 2019 at 10:07 pm

    Great inspiring recepies!! Thank you ??

    • Tanya Krezevska on January 10, 2019 at 9:31 am

      Thank you, Louise!

  8. Ellen on January 7, 2019 at 8:32 pm

    Hey! Thank you so much for this site, it’s awesome. What kind of frozen veggies did you use?

    • Tanya Krezevska on January 8, 2019 at 9:16 am

      Hi, Ellen! Thank you for such a nice words about our blog. For this curry I’ve used the veggies for wok. This mix includes carrot, bamboo sprouts, snow peas, green beans, leeks, baby corns and broccoli.

  9. 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.

  10. 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”.

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


    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?


    • 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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