Backpacking Red Lentil Tomato Curry keeps the prep almost laughably simple, yet the flavor lands like you packed a full spice kit. Red lentils soften fast into a creamy base, tomato paste adds deep tang and body, and a quick bloom of curry spices turns a small pot into something that smells warm, toasty, and downright comforting at camp.
It’s designed for a tiny stove and tired legs: short simmer, modest fuel, and no extra dishes. Keep the heat gentle and stir now and then so the lentils don’t stick; if it tightens up before they’re fully tender, loosen it with a splash of water and keep going until it turns silky.
Whether you eat it straight from the pot on a windy ridge or let it thicken while you set up your shelter, it holds up like a real dinner. The longer it sits, the more the spices round out, making it a solid pick for cool evenings when you want warmth without fuss.
Backpacking Red Lentil Tomato Curry
Equipment
- Small camp pot
- Spoon
- measuring cup
Ingredients
- 3/4 cup dried red lentils
- 2 cups water
- 2 tbsp tomato paste
- 2 tbsp coconut milk powder or 1/3 cup canned coconut milk
- 1 tbsp curry powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper optional
- 1 tbsp olive oil
Instructions
- Add water and lentils to pot. Bring to a boil over medium-high heat.
- Reduce to a simmer and cook 8-10 minutes, stirring occasionally, until lentils are tender.
- Stir in tomato paste, coconut milk powder, curry powder, garlic powder, salt, cayenne, and olive oil. Simmer 2-3 minutes more until thick and creamy.
- Serve hot, straight from the pot or with instant rice or flatbread.