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