Spinach-Chickpea Curry
An easy backcountry version of a tasty Indian dish.
Adapted from: Trail.Recipes
Prep time: 15 minutes
Chill time: 2+ hours
Servings: 1 (multiply amounts below to make a bigger batch)
Kitchen equipment you’ll need: dehydrator
Ingredients:
¼ cup dried chickpeas/garbanzo beans (dehydrator instructions below)
1 tbsp dried spinach (dehydrator instructions below)
2 tbsp powdered coconut milk*
½ tsp curry powder
¼ tsp sea salt
¼ cup instant brown rice
Directions:
Dehydrate canned garbanzo beans at 125F until completely dry to the touch and all the moisture has been removed.
Dehydrate spinach leaves at 125F until flaky and dry to the touch. Crumble into a powder or blend in a food processor into a powder.
Combine all ingredients in an airtight, single serving-size bag.
At your campsite, add just enough water to cover the curry mixture. Simmer for 5-10 minutes or until rice is tender.
*Native Forest coconut milk powder is available at Natural Grocers and Sprouts